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.
- 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.