Quick Mushroom Tempura

Make the Tempura

1. Wipe your mushrooms clean, and ensure they're bone-dry on the surface.

2. Slice larger mushrooms about ½" thick. (If using small, store-bought chanterelles, leave them whole or slice lengthwise into chunky halves.)

3. Follow tempura batter instructions to make batter. (Typically whisk with about ½ to ¾ cups of ice cold water for 5 oz. of batter mix, to create a thick batter.)

4. Dip mushroom pieces in the batter, and deep fry per the batter mix instructions (e.g., 1 to 2 minutes at 350°F until the batter is light golden and crisp).

5. Prepare at least two or three dipping sauces.

Make the Dipping Sauces

The quickest way is to buy dipping sauces from the store. If you want to try making your own sauces:

• Mix 3 Tbsp. soy sauce, 3 Tbs. mirin (or water with a pinch of sugar), and a splash of rice vinegar for a soy-based dip.

• Mix 2 Tbsp. sweet chili cause with 1 Tbsp. sriracha and a squeeze of lime juice for a chili sauce dip.

• Mix 3 Tbsp. mayonnaise, 1 Tbsp. horseradish (in a jar), and a few drops of soy sauce for a horseradish dip.