Simple fried mushrooms with a lighter twist
If you haven't guessed by now, I love mushrooms. It doesn't matter how you cook them, I'll eat them.
Recently, I made a batch of tempura mushrooms that I ate with some fresh spinach over rice. Steve ate them as a side dish with some spicy fried chicken. They are very versatile.
While traditional tempura is made with "regular" water, I like to use sparkling water to make the batter a little lighter. It doesn't change the flavor, but it makes such a difference in the texture.
I have always thought of tempura as an exotic Oriental treat, but it turns out it is more European than I thought. It turns out that tempura was introduced to Japan in the mid-sixteenth century by early Portuguese missionaries and traders.
Regardless of its origins, however, this airy batter is a great way to crunch up just about any kind of vegetable.
Your carnivorous friends might associate the batter more readily with shrimp or chicken, but once you introduce them to veggies coated like this, you may convert them to one more vegetarian dish. Every little bit helps.
A couple of hints: you can keep the batter cold by adding ice, or by putting the bowl inside a larger bowl with ice in it. And, don't overmix the batter because that will activate the wheat gluten, which causes the flour mixture to become chewy and dough-like when fried.
Mushroom Tempura
3 tablespoon flour6 tablespoona iced sparkling water
1 egg
1/2 teaspoon baking soda
1 dozen button mushrooms
- Beat the egg and add the water to the egg.
- Gradually add the baking soda and the flour and mix until smooth.
- Dip the mushrooms in the batter and fry in hot oil until golden brown.
- Drain and serve with ranch dressing or a variety of spicy sauces.
Vegetarian.
