Saturday, August 10, 2013

Mushroom Delight: Tempura

After making Fresh Oyster Mushrooms in Oyster Sauce, the first of the series of mushroom dishes I planned to feature, I ordered more packs of mushroom from the distributor CMAR Mushroom World. I was fortunate to have the mushrooms delivered to my workplace. So I was able to make another mushroom dish, Tempura. Here it is...


Oyster mushrooms
1/4 cup cornstarch
1/2 cup all purpose flour
1/4 tsp baking powder
2 eggs beaten
3/4 cup water
1 tsp salt
1/4 tsp pepper
Cornstarch (or ready-made breadcrumbs) for dredging

Mushrooms dipped in batter and dredged in cornstarch. Ready for frying.
  1. Combine dry ingredients in a bowl.
  2. Slowly whisk in eggs and water.
  3. Continue whisking to make a smooth batter.
  4. Dredge mushrooms in cornstarch, then dip into batter.
  5. Deep fry. 
  6. Serve hot.

For the first batch, I followed the instructions to the letter. But when I was about to refill the cornstarch for dredging, I suddenly remembered that I still had some Japanese breadcrumbs in store.
  In frying, I used a deep stainless pan but used only adequate amount of oil.

Hmmm..., I (we) loved how it turned out. In just few very simple and easy steps, we enjoyed a hearty mushroom meal! Perfect with Caesar dressing!

I had to remove the serving dish from the center of the dining table lest Billy, my husband, forget that Ayana Grace hasn't had her dinner yet after she has fallen asleep in the living room.  ;)

Bon appetit!


  1. 'Looks delicious! -Marci @ Stone Cottage Adventures

    Thank you for hopping board The Great Blog Train!

  2. YUM! Thanks so much for sharing at Tuesdays with a Twist!
    Come on over and link up your latest post.


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