TEMPURA MUSHROOM BURGERS
Steps:
- For the charred scallion mayo: Combine the Donkey Sauce and scallions in a small bowl and refrigerate until ready to serve.
- For the fried oyster mushrooms: Heat 3 to 4 inches of oil in a Dutch oven to 375 degrees F. Carefully dredge the mushroom in flour ensuring it gets in between the stems. Shake off excess.
- Mix the flours together in a large bowl and make a well in the center. Add the eggs to the center and whisk to combine completely. Whisk in the seltzer water. Season with salt. Dip the mushrooms into the batter and then into the fryer. Fry, turning halfway through and holding under the oil, until golden, about 4 minutes. Remove to a wire rack.
- For the burgers: Brush the cut sides of the ciabatta with the garlic butter and toast until golden brown. Smear both sides with the charred scallion mayo. Combine the cabbages with the rice vinegar, olive oil, chiles, charred scallions, garlic, mustard, salt and pepper in a medium bowl and mix until tender. Place a fried mushroom on the base bun, top with half the dressed slaw, hit with juice of half the lemon and place the top half of bun on top. Repeat with the other burger.
- Combine the mayonnaise, roasted garlic puree, mustard, salt, pepper and Worcestershire sauce in a medium bowl. Refrigerate for 30 minutes before using.
TEMPURA MUSHROOMS
Tempura, the technique of cooking vegetables quickly in a light crispy batter, originated in the Far East. Whether you eat a formal meal with separate courses, or whether you follow the example of many vegetarian and combine several dishes at the same time, something to start with is always welcome in our house.
Provided by Scandigirl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
- Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
- Heat 1 inch oil in a deep skillet.
- Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
- Drain on paper towel and keep warm while cooking the remaining mushrooms.
- Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.
Nutrition Facts : Calories 350, Fat 27.7, SaturatedFat 4.1, Sodium 276, Carbohydrate 9.8, Fiber 1.6, Sugar 3.1, Protein 4.9
EXOTIC MUSHROOM TEMPURA
Mushroom Tempura is a traditional Japanese meal, it can be served as a starter or be eaten as a main meal with sticky rice as an accompaniment. It is an ideal dinner party dish as it looks attractive and the taste is exquisite! For this dish, we have used Livesey Bros Shiro Shimeji, Buna Shimeji, Shiitake and Enoki mushrooms. For more Exotic Mushroom Recipes, visit www.mushroommeals.co.uk!
Provided by lhood13
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Separate the Buna Shimeji and Shiro Shimeji into quarters, carve an X into the caps of the Shiitake (helps the heat pass through) and break the Enoki into 4 bunches
- Next, prepare the Tempura mix. Add the cold water to the batter mix but do not mix thoroughly, just stir the water in with two turns of the spoon. There will still be lumps of flour and the consistency will not be smooth, but this is key for a lighter, crispier batter
- Heat the oil in a large pan for frying but do not let it boil, just bring to a simmer
- Coat the mushrooms in the batter and place into the oil to fry
- Fry the mushrooms for 2-3 minutes until the batter is crispy and golden- keeping the Tempura warm is essential so once fried, transfer to a warm oven
- For the dipping sauce, grate the ginger and radish and set to one side. Heat the mirin for about 2 minutes, again not allowing it to boil! Then add the soy sauce and mix together.When the sauce is mixed, pour into dipping pots along with the radish and ginger
- Serve the tempura with some sticky rice and the dipping sauce, for an authentic Japanese style meal
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