Portobello Tempura with Soy-Ginger Dressing
Portobello Tempura with Soy-Ginger Dressing
DESCRIPTION:
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.