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Add a photoServings: 4
Ingredients
- 12 sm Porcini mushrooms
- Â Â Bayou Blast see * Note
- 1 x Egg beaten
- 2/3 c. Flour
- 1/2 c. Cornstarch
- 1 c. Cool soda water
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Oil for frying
- 2 Tbsp. Sesame oil
- 1 c. Fresh herb salad
- Â Â (use mild herbs only)
- 1 c. Hoisin sauce
- 1 Tbsp. Finely-minced parsley
Directions
- Preheat the fryer.
- Season the Porcini with Bayou Blast. In a mixing bowl, whisk the egg, flour, cornstarch, and soda water together. Whisk the batter till 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 till golden, about 2 min. Stir the mushrooms occasionally for overall browning. Remove the mushrooms from the fryer and drain on a paper-lined plate. Season the mushrooms with the Creole seasoning.
- In a small mixing bowl, toss the sesame oil with the herb salad. Season the salad with salt and pepper. Spoon the hoisin 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.
- This recipe yields 4 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 450 | |
| Calories from Fat 134 | 30% |
| Total Fat 15.03g | 19% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 1270mg | 53% |
| Potassium 211mg | 6% |
| Total Carbs 63.68g | 17% |
| Dietary Fiber 2.5g | 8% |
| Sugars 17.6g | 12% |
| Protein 13.94g | 22% |
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