Maitake Mushrooms Recipe
tempura fried, parsley, garlic & preserved lemon aioli
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Ingredients
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Maitake Mushrooms
Method
Preparation of the Maitake Mushrooms
Prepare the Mushrooms
Clean the maitake mushrooms gently with a damp cloth to remove any dirt. Avoid washing them in water as they can absorb moisture.
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick, but still pourable. It's okay if there are some lumps.
Frying the Mushrooms
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it's ready.
Fry the Mushrooms
Dip each maitake mushroom piece into the tempura batter, allowing excess to drip off. Carefully lower the battered mushrooms into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Preparing the Aioli
Make the Aioli
In a small mixing bowl, combine the mayonnaise, chopped preserved lemon rind, minced garlic, and chopped parsley. Mix well until all ingredients are evenly blended. Adjust seasoning with salt to taste.
Serving the Dish
Plate and Serve
Arrange the crispy tempura maitake mushrooms on a serving platter. Serve alongside the parsley, garlic, and preserved lemon aioli for dipping.