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Tempura Mushrooms

Yields4 ServingsCook Time20 mins

 1/2 cup plain flour
 1/2 cup corn flour
 Pinch bicarbonate of soda
 1 cup iced cold water or soda water
 1 egg, lightly whisked
 1/4 cup crushed ice
 Vegetable oil, for deep drying
 8 flat mushrooms, sliced
 Tempura dipping sauce, to serve (see tip)

Sift the flours and bicarbonate of soda into a medium bowl. Combine the water and egg together in a jug then pour into flour mixture. Briefly whisk until almost combined but still lumpy (do not overmix). Stir in the crushed ice.


One-third fill a saucepan or wok with oil and heat over medium heat until hot (a cube of bread should turn golden in 10 seconds).


Dip mushrooms slices 1 at a time, into the batter to evenly coat, allowing excess to drain back into bowl. Drop into the oil and cook in small batches for 3-4 minutes or until batter is light golden. Use a slotted spoon to transfer mushrooms to a wire rack over a lined baking tray. Keep warm in the oven while cooking remaining mushrooms.


Serve with tempura dipping sauce.

Nutrition Facts

Servings 4