Tempura Maitake Mushroom Recipe

September is National Mushroom Month, and we are proudly featuring two native fungi on our fresh sheets to celebrate. El Gaucho Seattle Executive Chef Matt Brandsey has created a wonderful starter or side with his Tempura Maitake Mushroom recipe. Maitake (also called Hen-of-the-wood) grows in clusters at the base of trees, particularly oaks, and are native to the Pacific Northwest. It is prized for its medicinal properties in Asia. It has a nice, earthy flavor profile, which is a perfect accompaniment to steak.

This dish will be on our menu through the month of September, or now you can savor it at home!

TEMPURA MAITAKE MUSHROOMS

Tempura Batter, yields 2 cups
¾ cup cornstarch
¼ cup flour
½ tsp salt
¼ tsp pepper
¼ cup water
1 egg
For frying:
4 cups canola oil – for frying
2 bunches Maitake mushrooms

METHOD: Put all tempura batter ingredients in a bowl and mix.
Heat oil in a sauce pot until around 350* F. Cut the Maitake mushrooms in eighths and dip into the tempura batter. Place each dipped mushroom in fryer and fry until golden brown. Take out of the fryer and serve with a side of the soy mustard sauce (below).

Soy Mustard Dipping Sauce
1 cup Dijon mustard
4 tbsp soy sauce
2 tbsp mirin
METHOD: Mix all ingredients in a bowl and serve as a dipping sauce for the mushrooms. Bon Appétit!

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