Tempura Mushrooms

Just last week, I told myself to cut down on fried stuff. And, although it is only the first day of the week, here I am with another fried dish. I'm just plain too lazy to come up with some other ideas to cook the mushrooms I have in my fridge. I suppose I could have dumped it into something else I cooked today, but then I would have to think of another dish anyway. Lazy right? It's just like this on Mondays.


4 Shitake Mushroom, sliced

5 White Button Mushroom, sliced

pack Shimeiji Mushroom, ends removed

Batter for frying (see below)

Oil for frying

1. Coat mushrooms with batter before deep frying them in hot oil.

2. Remove and put on paper towel to drain away extra oil.

3. Serve with dipping sauce, tomato or chili sauce.

Tempura Batter:

3 Tablespoon Flour

6 Tablespoon Ice Cold Water

1/2 teaspoon Salt (if using on food that is not seasoned or marinated)

1 large Egg

1/2 teaspoon Baking Soda (optional - this is to make it crispier)

1. Beat egg.

2. Add water into egg.

3. Gradually add flour and mix till smooth.

Note: If you prefer a thicker batter, add 1 more tablespoon of flour. Most of the time, I don't add egg and it works fine too!

Source: http://wokkingmum.blogspot.com/2007/03/tempura-mushrooms.html