Stuffed Mushroom Tempura Food

TEMPURA MUSHROOMS

Steps:

• Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
• Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
• Heat 1 inch oil in a deep skillet.
• Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
• Drain on paper towel and keep warm while cooking the remaining mushrooms.
• Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.

TEMPURA MUSHROOM STUFFED ZUCCHINI BLOSSOMS

Steps:

• In a hot saute pan coated with oil, add the shallots and mushrooms and stir. Season and cook soft, about 5 minutes. Drain the mix in a strainer, place on plate and put in the refrigerator. When the mix is cold, squeeze out as much liquid as possible. Check for seasoning and transfer to a food processor and add thyme, egg, butter and truffle oil. Pulse a few times to break the mushrooms and butter into small pieces-do not puree! Transfer to a bowl and fold in edamame and chives. Using a pastry bag or ziploc with end cut off, fill blossoms full. Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Dip the blossoms in the batter and deep fry at 350 degrees until golden brown and delicious, about 4 to 5 minutes. Season with salt and serve immediately on a decorative platter.

STUFFED MUSHROOM TEMPURA

Steps:

• Soften shiitake mushrooms in water for 45 minutes. Squeeze the water out with your hands and pat dry. Remove stems and discard them.
• Wash shrimp, remove shells, devein, and chop into small pieces. Add salt, chopped green onions, and seasonings. Mix well.
• Dust the inside of one mushroom with cornstarch and put 1/4 of the shrimp mixture on top. Dust the inside of another mushroom and put it on top of the filled mushroom. Continue to make four mushroom sandwiches.
• Mix the batter ingredients.
• Dust each mushroom sandwich with flour, plunge into batter, and deep fry in heated oil over medium heat until batter turns slightly golden. Serve hot with tempura dipping sauce of your choice.

EASY STUFFED MUSHROOMS

Steps:

• Set oven to 350 degrees.
• Butter a shallow baking dish.
• Clean mushrooms with a brush (do not use water to clean the mushrooms).
• Gently twist off stems, setting mushroom caps aside.
• Finely chop stems, very small.
• In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
• Fill caps with crumb mixture.
• Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
• Set caps on buttered baking dish.
• Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.