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Category: Hot
Prep Time: Cook Time: Total Time:
6 portabella mushroom caps
2 tbsp canola oil
Salt and pepper to taste
1 cup cold water
1 cup tempura flour (available in most supermarket Asian sections)
1/2 cup flour
3 to 4 cups canola oil for frying
Heat oven to 325. Place mushroom caps in a large stainless steel bowl. Add oil, salt and pepper, and toss to coat thoroughly. Place mushrooms smooth side up on a cookie sheet and bake for 10 minutes or until just tender. Let cool, then slice each into 3 equal pieces on the bias.
Fry the mushrooms: Heat oil in deep saucepan over high heat to 350 degrees on a frying thermometer. While oil is heating, prepare a cooling rack stacked with layers of paper towel next to the saucepan to drain mushrooms as they are cooked.
Make batter by whisking water into the tempera flour and stirring until smooth. Dredge mushroom strips into flour, tapping off excess. Dip mushrooms in batter. One by one, place mushrooms into hot oil without overcrowding the pan. Fry until golden, about 4 minutes. Using a slotted spoon, remove fried mushrooms to blot on paper towels. Allow oil to recoup temperature before frying next batch.
Season with salt while still hot, and serve immediately with harissa aioli for dipping.
Harissa
2 oz roasted red peppers
1 tbsp caraway seeds, toasted
1 clove garlic
1 tsp red pepper flakes
1 tsp sea salt
3 tbsp canola oil
In a blender, combine and puree all ingredients except the canola oil. With the motor running, drizzle in the canola oil to emulsify. Sauce will be red and hot!
Aioli
1 egg yolk
1 clove garlic, minced
1 lemon, juiced
1 tbsp Dijon mustard
Sea salt and pepper to taste
7 oz canola oil
In a small non-reactive bowl, or the small bowl of a food processor if you have one, combine all ingredients except the canola oil. Whisk or pulse to combine well. Slowly drizzle in canola oil while whisking or with food processor motor running. Sauce will emulsify and thicken as you add oil. Check seasoning.
To make harissa aioli, whisk harissa into aioli to taste.
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BATTER-FRIED PORTABELLA MUSHROOMS WITH HARISSA AIOLI
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Category: Hot
Prep Time: Cook Time: Total Time:
6 portabella mushroom caps
2 tbsp canola oil
Salt and pepper to taste
1 cup cold water
1 cup tempura flour (available in most supermarket Asian sections)
1/2 cup flour
3 to 4 cups canola oil for frying
Heat oven to 325. Place mushroom caps in a large stainless steel bowl. Add oil, salt and pepper, and toss to coat thoroughly. Place mushrooms smooth side up on a cookie sheet and bake for 10 minutes or until just tender. Let cool, then slice each into 3 equal pieces on the bias.
Fry the mushrooms: Heat oil in deep saucepan over high heat to 350 degrees on a frying thermometer. While oil is heating, prepare a cooling rack stacked with layers of paper towel next to the saucepan to drain mushrooms as they are cooked.
Make batter by whisking water into the tempera flour and stirring until smooth. Dredge mushroom strips into flour, tapping off excess. Dip mushrooms in batter. One by one, place mushrooms into hot oil without overcrowding the pan. Fry until golden, about 4 minutes. Using a slotted spoon, remove fried mushrooms to blot on paper towels. Allow oil to recoup temperature before frying next batch.
Season with salt while still hot, and serve immediately with harissa aioli for dipping.
Harissa
2 oz roasted red peppers
1 tbsp caraway seeds, toasted
1 clove garlic
1 tsp red pepper flakes
1 tsp sea salt
3 tbsp canola oil
In a blender, combine and puree all ingredients except the canola oil. With the motor running, drizzle in the canola oil to emulsify. Sauce will be red and hot!
Aioli
1 egg yolk
1 clove garlic, minced
1 lemon, juiced
1 tbsp Dijon mustard
Sea salt and pepper to taste
7 oz canola oil
In a small non-reactive bowl, or the small bowl of a food processor if you have one, combine all ingredients except the canola oil. Whisk or pulse to combine well. Slowly drizzle in canola oil while whisking or with food processor motor running. Sauce will emulsify and thicken as you add oil. Check seasoning.
To make harissa aioli, whisk harissa into aioli to taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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