Name: Crispy Mushroom Tempura
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: 12 medium-sized mushrooms (cremini or button mushrooms); 1 cup tempura flour (or substitute with ½ cup all-purpose flour and ½ cup cornstarch); ½ cup ice-cold water; ¼ tsp salt; ½ tsp baking powder; Vegetable oil (for frying)

Crispy Mushroom Tempura is a delightful dish that combines tender mushrooms with a light, crunchy batter. Perfectly seasoned and fried to golden perfection, it’s a crowd-pleasing appetizer or snack. The mushrooms retain their moisture inside, making every bite a satisfying contrast of textures.

Recipe Tips and Tricks:

Cold batter: For the crispiest tempura, keep your batter cold. Adding ice to the batter helps achieve a light, airy texture.
Dry mushrooms: Make sure to pat the mushrooms dry before dipping them in batter to avoid excess moisture and soggy tempura.
Fry in batches: Don’t overcrowd the frying pan. Fry the mushrooms in small batches to maintain the oil temperature and achieve an even crisp.
Oil temperature: Use a thermometer to keep the oil temperature between 350°F and 375°F for optimal frying. Too hot or too cold will affect the crispiness.

Why You’ll Love This Recipe:

Mushroom tempura is a flavorful and satisfying dish that balances crispy, crunchy batter with the soft and juicy texture of the mushrooms. The earthiness of the mushrooms pairs perfectly with the lightness of the tempura, creating a flavor bomb in every bite. Whether you’re a mushroom lover or not, this recipe’s addictive crunch will win you over. It’s easy to make, and the light batter ensures it’s not too greasy. It’s a perfect appetizer for any occasion, vegetarian-friendly, and can be served with various dipping sauces for extra flavor.

Yield: 4 servings

Crispy Mushroom Tempura

Light and crispy mushroom tempura, perfect as an appetizer or snack, with a crunchy golden batter and juicy mushroom filling.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

12 medium-sized mushrooms (cremini or button mushrooms)
1 cup tempura flour (or substitute with ½ cup all-purpose flour and ½ cup cornstarch)
½ cup ice-cold water
¼ tsp salt
½ tsp baking powder
Vegetable oil (for frying)

Instructions

Prepare the mushrooms: Clean and trim the mushrooms, removing the stems if necessary. Pat them dry with paper towels to remove excess moisture.
Prepare the batter: In a bowl, combine the tempura flour, salt, and baking powder. Slowly add the ice-cold water, mixing gently with chopsticks or a fork. The batter should be lumpy, not smooth.
Heat the oil: Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F.
Dip the mushrooms: Lightly dip each mushroom into the batter, allowing any excess batter to drip off.
Fry: Carefully drop the battered mushrooms into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy.
Drain and serve: Remove the mushrooms from the oil and place them on a paper towel-lined plate to drain excess oil. Serve with dipping sauce of your choice.

Notes

Be mindful of the oil temperature to ensure the tempura becomes crispy and doesn’t soak up too much oil.
If using larger mushrooms, you may want to slice them into smaller pieces to make them easier to fry.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 214Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 29mgSodium 368mgCarbohydrates 32gFiber 2gSugar 2gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Mushrooms: Choose firm, medium-sized mushrooms like cremini or button mushrooms. Larger mushrooms, like portobello, may require extra care while frying.
Tempura flour: If you can’t find tempura flour, you can use a mix of all-purpose flour and cornstarch, but tempura flour yields the crispiest results.
Oil: Use neutral oils such as vegetable or canola oil for frying. They have a high smoke point, which helps fry the tempura evenly.
Ice water: Cold water helps keep the batter light and crispy. Don’t overmix; lumps in the batter are okay and help with texture.
Dipping sauce: A simple soy sauce and rice vinegar mixture works well, but you can use any sauce you like.

Variations and Substitutions:

Other vegetables: Instead of mushrooms, you can use other vegetables like zucchini, sweet potatoes, or even asparagus.
Batter variation: If you want a gluten-free version, substitute tempura flour with a gluten-free flour blend or rice flour.
Spicy option: Add a pinch of cayenne pepper or chili powder to the batter for a bit of heat.
Herbs: Add fresh herbs such as parsley or thyme to the batter for extra flavor.

Storage Options:

Tempura mushrooms are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1-2 days. Reheat them in a toaster oven to regain their crispiness. They can also be frozen for up to a month. To reheat from frozen, bake at 375°F for 10-12 minutes.