<subscribe> <gift> <sign>

 

Portobello Tempura with Soy-Ginger Dressing


Servings: 
6

Courtesy of Chef James Welch from Blowing Rock's Green Park Inn

Ingredients: 

3 large portobellos, cleaned & sliced

Oil
Scallions for garnish

Dressing

1 oz. ginger, grated

3 scallion stalks, sliced

1 cup mayonnaise

1 cup sour cream

1 cup heavy cream

1/4 cup sugar

1 Tbs. salt

1/4 cup soy sauce

Batter
1/4 cup soy sauce

3/4 cup ice water

4 oz. cornstarch

2 cups water

1/16 cup mirin wine
1/16 cup rice wine vinegar  
 

1 cup all-purpose flour

1 cup high-gluten flour

Directions: 

Heat oil to 320°F. In a bowl, mix all dressing ingredients and chill until ready to serve. In a separate bowl, mix all batter ingredients. Dip mushroom slices in batter and fry for several minutes, or until golden brown. Drain on paper towels. Serve with dressing in a small bowl for dipping and garnish with scallions.