One of my fondest memories involves foraging for wild mushrooms with my grandpa, a quirky but lovable mycologist. We'd trek through the woods, him rattling off Latin names while I just tried not to fall in the mud. He always said the best mushrooms were the ones you worked for, and while I didnāt understand it then, this Maitake Mushroom Tempura recipe is a delicious nod to that sentiment. It's about taking something simple and elevating it with a little effort and creativity.
What sets this tempura apart is the rosemary salt. Iām not kidding, that salty, herbal punch takes this dish to another level. I got the idea for this Rosemary salt during a recent trip to a local farmer's market, and there was an old woman making seasoned salts, and the rosemary salt just hit different. If you are looking for a good umami bomb, this recipe should hit the spot. It's that unexpected twist that transforms a classic into something truly special, something worthy of sharing with friends and family.
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The light, crispy tempura batter perfectly complements the earthy, almost meaty flavor of the maitake mushrooms. When you take that first bite, its a great sensory experience you wont forget. Plus, the rosemary salt? Forget about it! So, ready to make some magic happen in your kitchen? I know I am! Lets cook!
Required Equipments
- Large Bowl
- Whisk
- Deep Fryer or Large Pot
- Thermometer
- Slotted Spoon
- Wire Rack
- Parchment Paper
Maitake Mushroom Tempura with Rosemary Salt: Frequently Asked Questions
Maitake Mushroom Tempura with Rosemary Salt
Crispy maitake mushroom tempura elevated with aromatic rosemary salt. This dish combines earthy flavors with a light, airy batter for a perfect appetizer or snack.
ā³ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 3 minutes
Total Time:
š½ Ingredients
š Instructions
- First, whip up that rosemary salt! Mix your flaky sea salt with finely chopped fresh rosemary. Set it aside ā this stuff is gold! I like to give it a good stir every now and then.
- Next, prep the maitake mushrooms. Gently pull apart the mushroom clusters into smaller, bite-sized pieces. Try not to get too small of pieces, we want a good meaty bite.
- Now, let's talk tempura batter. In a large bowl, whisk together the tempura flour and ice-cold water until just combined. Donāt overmix it! Lumps are totally okay; actually, they're preferrable! Overmixing leads to gluten development which ain't what we want.
- Heat your frying oil in a deep fryer or large pot to 350Ā°F (175Ā°C). Use a thermometer to keep an eye on the temp, alright?
- Dust each mushroom piece with a light coating of flour. This helps the batter stick better.
- Dip the flour-dusted mushrooms into the tempura batter, making sure they're fully coated. Shake off any excess batter ā we don't want thick, gloopy bits.
- Carefully place the battered mushrooms into the hot oil, working in batches to avoid overcrowding. Fry for about 2-3 minutes, or until golden brown and crispy. Keep your eye on 'em.
- Use a slotted spoon to remove the tempura from the oil and place them on a wire rack lined with parchment paper to drain any extra oil. Trust me, this step is crucial for crispiness!
- Sprinkle the crispy maitake mushroom tempura generously with your rosemary salt while they're still hot. This is when the flavor really sticks!
- Serve immediately and watch 'em disappear! Pro tip: serve with a dipping sauce like soy sauce mixed with a little grated ginger or a spicy mayo, YUM!
š Notes
- For extra crispy tempura, use sparkling water instead of regular water.
- Make sure the oil temperature stays consistent throughout the frying process.
- Serve immediately for the best texture.
š Nutrition
Calories: 250 kcal
Protein: 5 g
Fat: 12 g
Carbohydrates: 30 g
Fiber: 2 g
Calcium: 20 mg
