Tempura Mushrooms
A Very Snackable Upgrade
Mushrooms already know how to soak up flavor, but a crispy tempura shell gives them a much better personality. The outside turns light and golden while the baby bella stays juicy and savory in the middle. Dip them in warm marinara and suddenly six mushrooms feels very reasonable for one person.
INGREDIENTS
- 6 baby bella mushrooms, sliced ¼ inch thick
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for a 6-quart pot
- Prepared marinara or your favorite dipping sauce
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 380°F.
STEP 2: Prep the Mushrooms
Slice the mushrooms into ¼-inch-thick pieces and pat them dry.
STEP 3: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
STEP 4: Fry Fearlessly
Coat the mushroom slices in batter and carefully place them in the 380°F oil. Fry for about 90 seconds, until lightly golden and crispy. Work in two batches.
STEP 5: Serve & Enjoy
Rest the mushrooms on a rack for 1 minute, then serve with marinara or your favorite dipping sauce.
