Portobello Tempura with Soy-Ginger Dressing

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Portobello Tempura with Soy-Ginger Dressing

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