Prosecco-battered mushrooms
Like beer-battered onion rings, but, you know. Prosecco and mushrooms.
Prosecco-battered mushrooms
Time: 45 mins | Difficulty: 3/5 | Recommendation: Dinner, snack, or make to share
You know when you really want some prosecco, but you also know that buying yourself a whole bottle will often result in flat bubbly and a waste of money? This recipe is your solution. It uses about a cup of prosecco, so there’s plenty left for you to drink but you can still feel like you’re getting your money’s worth. The rice flour-prosecco batter creates these really light, crispy mushrooms that would go great with rice, noodles, or just by themselves. I paired them with a red chili dipping sauce that’s tangy and spicy and a little sweet.
Ingredients/Tools:
1 cup rice flour
1 tsp of cornstarch
1 cup or so of Prosecco
Salt
Mushrooms (I used shiitake and oyster mushrooms)
Vegetable oil
A heavy-bottomed pot
Metal slotted spoon
Method:
Slice up your mushrooms so they’re long and thin.
In a big bowl, mix your flour and corn starch and salt. Slowly pour in your Prosecco, adding more or less until the batter is nice and runny.
Add your mushrooms and stir to get them well-coated.
Heat up about an inch deep of vegetable oil in a pot. Test the heat with a tiny drop of the batter, then add in your mushrooms a few at a time. Fry them until the batter is golden brown, then drain on a paper towel.
For the dipping sauce, mix red chili paste, tamarind sauce, soy sauce, and water, to taste.