To create these little works of art, bundle groups of seafood mushrooms and then bind them with strips of Japanese nori. Dip them in batter made with flour before frying them up in canola oil to make Crispy Mushroom Bundles. Finally, dip them in Spicy Mayo… and savor the symphony of heavenly locavore flavors.
Crispy Mushroom Bundles with Spicy Mayo
INGREDIENTS
For the batter:
1/4 cup flour
3 tbsp cornstarch
3/4 tsp baking powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp salt
1 cup water
For the sauce:
1 cup mayonnaise
1/4 cup sriracha
1 tsp sesame oil
For the mushrooms:
1 qt non-GMO canola oil
1-2 nori pieces, cut into long thin strips
1-2 lb local mushrooms (we used seafood mushrooms)
1/4 cup green onions for garnish
1 tbsp sesame seeds for garnish
INSTRUCTIONS
For the batter:
- In a large bowl, mix together the batter ingredients until a thin batter is formed and set aside.
For the sauce:
- In a small bowl mix together all the sauce ingredients and then set aside.
For the mushrooms:
- Firstly, in a large pot or fryer, heat 1 quart of canola oil to 350 degrees. While your oil is heating up, start making your mushroom bundles.
- Cut the nori into long thin strips and then piece together some small bundles of mushrooms. Then take a thin piece of nori and wrap around the base of the mushroom bundles to secure them like a little bouquet. Wet the end of the nori with a little bit of water so it sticks.
- Dip each bundle of mushrooms into the batter and deep-fry in oil until golden and crispy. At last, garnish with fresh green onion and sesame seeds. Then serve immediately with spicy dipping sauce.
Story by Keith Recker / Recipe and Styling by Anna Franklin / Photography by Dave Bryce / Dinnerware courtesy of Blue Pheasant
Subscribe to TABLE Magazine‘s print edition.