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Tempura pheasant back mushroom

by Ashley Hall

Tempura-Fried Pheasant Back Mushroom

Recipe by Maja Lundell

INGREDIENTS

  • 1/4 cup (32 g) all-purpose flour

  • 3/4 cup (96 g) corn starch

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 egg, beaten lightly

  • 1/2 cup (120 ml) soda water

DIRECTIONS

  • Tempura Batter
  • Mix all dry ingredients.
  • Add egg.
  • Slowly whisk in soda water until the mixture is smooth.
  • Use immediately as carbonation will fade. Keep chilled.
  • Cooking the Mushrooms
  • Slice mushrooms into 1/4 inch (6 mm) thick pieces.
  • Pour 1/2 inch of oil into a deep-sided skillet over medium heat.
  • Drop mushroom slices into the hot oil one by one.
  • Cook until crispy and golden brown on both sides, about 3 to 4 minutes.
  • Remove and cool on a paper towel-covered plate.
  • Serve and enjoy!
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