Ingredients

Mushrooms + Frying

• 1 cup fresh shiitake mushrooms, stems trimmed, caps halved or quartered

• 1/2 cup cake flour or all-purpose flour (for dusting)

• 2 quarts neutral oil (for frying)

Tempura Batter

• 3/4 cup cake flour (or all-purpose flour, sifted)

• 1 cold egg

• 3/4 cup ice water

• 1 Tablespoon cornstarch (for extra crispness)

Roasted Garlic Aioli (Makes ~1/2 cup)

• 1/4 cup mayonnaise

• 1 teaspoon roasted garlic purée (or 1–2 cloves, roasted and mashed)

• 1/2 teaspoon rice vinegar or lemon juice

• 1/2 teaspoon soy sauce

Instructions

Tempura Shiitake Mushrooms

Heat the oil to 350-375°F. Dip the mushrooms in the batter and fry for 2–3 minutes, or until golden and crisp.

In a bowl, whisk the cold egg with the ice water. Gently stir in the sifted flour and cornstarch. Do not overmix—the batter should be cold, lumpy, and lightly combined.

Clean the shiitake mushrooms with a damp cloth and trim the stems. Halve or quarter larger caps.

Lightly dust the mushrooms with flour to help the batter adhere.

Drain on paper towels or a wire rack. Serve immediately with dipping sauce.

Roasted Garlic Aioli

In a small bowl, whisk together the mayonnaise, roasted garlic, vinegar, and soy sauce until smooth.

Adjust to taste—add more garlic for intensity or more vinegar for brightness.

Refrigerate for at least 10 minutes before serving. Drizzle over the tempura mushrooms or serve alongside for dipping.