Crispy Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth or soft brush. Trim stems if needed and cut larger mushrooms into bite-size pieces so all pieces are roughly uniform (about 2–3 cm pieces). Pat dry with paper towel to remove excess moisture.

Make batter

In a medium bowl whisk together the flour, cornstarch, baking powder, smoked paprika, ground cumin, ground coriander, garlic powder, salt, and black pepper. Slowly whisk in the cold sparkling water until a slightly thick, smooth batter forms (consistency should coat the back of a spoon but still be pourable). If batter is too thick, add a tablespoon of cold water at a time.

Heat oil

Pour neutral oil into a wide, heavy saucepan or deep skillet to a depth of about 2–3 cm and heat over medium-high until oil reaches 175°C (350°F). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise to the surface quickly.

Fry mushrooms

Working in batches (do not overcrowd), toss mushroom pieces in the batter to coat, letting excess drip off, then carefully add to hot oil. Fry for 3–4 minutes per batch, turning occasionally, until batter is crisp and golden brown. Use a slotted spoon to transfer fried mushrooms to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (100–120°C) if needed while frying remaining batches.

Season

Immediately after frying, sprinkle the mushrooms lightly with sea salt flakes. This ensures the salt adheres while they are still hot.

While the mushrooms fry, whisk the tahini in a small bowl with warm water until it loosens and becomes creamy. Add lemon juice, olive oil, minced garlic, chopped parsley, chopped dill (if using), ground cumin and salt. Whisk until smooth and pourable. Taste and adjust seasoning—add more lemon for brightness, a pinch of salt if needed, or a tablespoon of water to thin. Transfer to a serving bowl and keep at room temperature.

Fry basil

Heat a small skillet with 1–2 tbs of the frying oil over medium-high until shimmering. Fry the basil leaves in a single layer for about 5–10 seconds until they crisp and darken slightly; they will bubble and shrivel quickly. Remove with tongs to a paper towel and season lightly with a pinch of flaky salt.

Assemble

Arrange the warm crispy mushrooms on a serving platter. Drizzle or dot with herbed tahini sauce, scatter crispy fried basil leaves and thinly sliced fresh chili over the top, sprinkle toasted sesame seeds if using, and finish with a squeeze of lemon juice from the wedges. Serve immediately so mushrooms remain crisp.