Party Food: Vegan Mushroom Tempura

December 16, 2020
Wicked
Mushrooms!

Updated: February 02, 2022

25 minutes
4-6 servings
0.0

A rallying cry out to our Mushroom Mafia! Check out our 1st party food recipe: vegan mushroom tempura! You can use any ‘shrooms you can get your hands on for this light and crispy Japanese appetizer. Adding soda water to your batter gives your tempura a lighter, delicious, delicate crunch. These vegan mushroom tempura are always a crowd-pleaser. Dipping sauce essential, Sriracha is a winner if you’re going for a kick!

Ingredients

1 cup (125g) all-purpose flour or gluten-free flour
1/4 cup (32g) cornstarch
1 TBSP toasted black sesame seeds
Pinch sea salt
1 cup (235ml) soda water
Mushrooms of choice or other vegetables
High-heat cooking oil, suitable for frying
Green onion, chopped for garnish
Sriracha mayo

Instructions

Preheat at least 2 inches of fry oil in a pot, until it shimmers.
Place dry ingredients in a mixing bowl and stir together until combined.
Slowly add soda water and whisk until you achieve a thinner, crepe-like batter.
Slice mushrooms or vegetables. Dip vegetables in batter, shaking off excess.
Using tongs, place one dipped mushroom in a pot of oil to see if it is hot enough.
The mushroom should take about 2 minutes to fry, creating a crispy, see-through crust around the vegetable. If this occurs, remove this mushroom from oil and place it on a paper towel on a plate to cool. Repeat the process for the other mushrooms.
When mushrooms are cool to touch, garnish with green onions and serve with sriracha mayo.