| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 12 |
sm |
Porcini mushrooms |
|
|
Essence |
| 1 |
|
Egg,, beaten |
| 2/3 |
c |
Flour |
| 1/2 |
c |
Cornstarch |
| 1 |
c |
Cold soda water |
|
|
Salt and pepper |
|
|
Oil for frying |
| 2 |
tb |
Sesame oil |
| 1 |
c |
Fresh herb salad, (mild herbs only) |
| 1 |
c |
Hoisin sauce |
| 1 |
tb |
Finely chopped parsley |
INSTRUCTIONS
Preheat the fryer. Season the Porcini with Essence. In a mixing bowl, whisk
the egg, flour, cornstarch, and soda water together. Whisk the batter until
smooth. Season the batter with salt and pepper. Dip each mushroom in the
batter, letting any excess drip off.
Fry a couple of mushrooms at a time until golden brown, about 2 minutes.
Stir the mushrooms occasionally for overall browning. Remove the mushrooms
from the fryer and drain on a paper-lined plate. Season the mushrooms with
Essence. In a small mixing bowl, toss the sesame oil with the herb salad.
Season the salad with salt and pepper. Spoon the sauce in the center of the
plate and around the rim. Mound the tempura mushrooms in the center of the
sauce. Top with the herb salad. Garnish with parsley.
Yield: 4 appetizer servings
Posted to MC-Recipe Digest V1 #330
Recipe by: ESSENCE OF EMERIL SHOW #EE2443
From: Meg Antczak <meginny@frontiernet.net>
Date: Thu, 5 Dec 1996 21:21:55 -0500
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”