Snow Oyster Mushroom Tempura

Instructions

1. Whisk butter, honey, soy sauce and chili sauce together in small bowl and place in serving vessel.
2. In deep cooking vessel, heat at least 4” oil to about 350°.
3. Lightly whisk egg in medium bowl then gently whisk water into egg. Whisk in 1 cup flour and ½ tsp salt to make batter. Take care not to over-mix. Batter should be slightly lumpy.
4. With small tongs or chopsticks, dip each mushroom into batter, let excess batter drip back into bowl then place mushroom in oil. Gently flip in oil to ensure even cooking.
5. Remove mushrooms when golden brown. Place on wire rack or paper towels and season immediately with salt to taste. Deep fry rosemary leaves for 30 seconds and place on paper towel. Once all mushrooms have been
cooked, plate alongside honey chili butter and top with fried rosemary.

Snow Oyster Mushroom Tempura from northspore.com

Serves: 4

Ingredients

● ⅓ cup salted butter, softened
● ⅓ cup raw honey
● 1 tbsp soy sauce
● 1 tbsp chili sauce
● 12 oz. snow oyster mushrooms, cut into individual pieces
● 1 cup + a dusting of flour, sifted
● 1 tsp salt, divided
● 1 egg
● 1 cup chilled water
● Vegetable oil for frying
● ⅛ cup rosemary leaves (or others of your choosing)