• Ingredients:
  • 8oz package of FunGuy oyster mushrooms
  • 1 egg yolk
  • 3/4 cup ice cold mineral water
  • 1/4 cup cake flour
  • 1/4 cup rice flour
  • ½ teaspoon salt
  • light oil for frying
  • 3 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 tablespoons sesame oil
  • ½ teaspoon sesame seeds
  • 3 tablespoons mayonnaise
  • 1 teaspoon wasabi paste
  • spring onions, chopped

Let the FunGuy tempt your tastebuds with this light and crispy oyster mushroom tempura! These oyster mushrooms are perfect served as a sophisticated main dish for two or for the whole family in combination with white rice, Japanese noodles, or along side a beautiful Asian style salad.

Make sure to try this recipe with all of our different FunGuy mushrooms: white button, crimini, sliced portabellas, and shiitake too!

DIRECTIONS:

  1. Separate the FunGuy oyster mushrooms and brush off any debris with a very damp cloth and gently pat them dry with a paper towel. Line a plate with paper towels to drain the fried mushrooms and set in a place near the stove top so it is easy to access. 
  2. In a large bowl mix together the egg yolk and mineral water with a pair of chop sticks. Add the flour and salt, mixing again until it’s barely come together. There will be lumps of flour but the mixture should be a bit frothy. Do not over mix or it will become too heavy and will not be a light coating when fried. Chill in the freezer to keep cold until ready to use for up to 20 minutes. 
  3. Pour about 2 inches worth of oil into a deep heavy bottomed pan and heat it on the stove over high heat. The oil is ready once it reaches a temperature of 350F. 
  4. Once the oil is ready, place a few the mushrooms into the oil and let fry about 20-30 seconds before turning and frying them on the other side. Using a slotted spoon, transfer the fried oyster mushrooms to the plate lined with paper towels to drain off excess oil. Working in batches, repeat until all of the mushrooms have been fried. Replace the paper towels in between batches as necessary. 
  5. To make the dipping sauces pour the mirin into a small pot and bring to a boil over hight heat and let it cook 1 minute. Turn off the heat and stir in the soy sauce and sesame oil. Let it cool and transfer it to a bowl for dipping. Stir in the sesame seeds and set aside. In another bowl mix together the mayonnaise and wasabi paste until smooth and set aside with the other dipping sauce. 
  6. Top the finished oyster mushrooms with the spring onions and serve immediately with the dipping sauces. 

Have a Fun meal!