Sage Tempura Shiitake Mushrooms
Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer. For detailed instructions on achieving perfectly light tempura batter, see Harris Salat's article Light as a Feather from issue 152.
Yield: serves ABOUT 75 MUSHROOMS
- Canola oil, for frying
- 1 egg yolk
- 2 cups cake flour
- 2 tbsp. fresh sage, minced
- 1 lb. medium shiitake mushrooms, stemmed
- Kosher salt and freshly ground black pepper, to taste
- Heat 1 1⁄2" -2" oil in a deep 12" skillet over medium-high heat until temperature registers 350°. Whisk yolk, 1 cup cold water, and 1⁄4 cup ice cubes in a bowl. Add 1 1⁄2 cups flour and sage; gently stir until barely combined (batter should be lumpy, not smooth). Set bowl with batter over another bowl filled with ice water to keep cool.
- Working in batches, dredge mushrooms in remaining flour, and dip into batter. Add to oil, and fry, flipping once, until crisp, 2-4 minutes. Using a slotted spoon, transfer to paper towels to drain and season with salt and pepper.
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