Toshio and Kalin Hashimoto of Shiitake Farm in Rumford, Maine, sell this popular snack each year from their Shiitake Farm fry stand at the Common Ground Fair.
Yield: serves 6
- 1 lb. shiitake mushrooms, cleaned
- 1 egg
- 1 1⁄4 cups milk
- 1 cup flour
- 1 tsp. sea salt
- Pour vegetable oil into a heavy medium pot to a depth of 2″ and heat over medium heat until temperature registers 375º on a candy thermometer. Meanwhile, trim off any tough stems from the shiitake mushrooms, then thickly slice the caps.
- Whisk egg, milk, flour salt in a large bowl until batter is smooth. Working in small batches, coat mushrooms in batter, drop them into hot oil one at a time, and deep-fry until golden brown, 3-4 minutes. Let drain on paper towels. Season with sea salt, if you like.