Cornmeal & Tempura Fried Mushrooms by Nathan Bethell

Cornmeal & Tempura Fried Mushrooms by Nathan Bethell


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Cornmeal & Tempura Fried Mushrooms with grapefruit-and-cotton-candy-pickled daikon & shallots and soy and cotton candy dipping sauce:

Pickled Daikon and Shallots:

A daikon radish, cut into thin strips with a vegetable peeler

A few shallots, sliced thinly

Juice of 2 grapefruits

¼ cup champagne vinegar

2 tsp salt

¼ cup of pink cotton candy, packed

  1. Bring grapefruit juice, vinegar, and cotton candy to a boil. Dump over sliced daikon and shallots in a non-reactive container. Let sit while you do all this other stuff.


Soy and Cotton Candy Dipping Sauce:

1 cup dashi

3 tbsp soy sauce

1 tbsp mirin

1/3 cup of pink cotton candy, packed

1 tbsp corn starch

  1. Combine all ingredients except corn starch in a small sauce pan over medium heat. Once liquid reaches a simmer, remove 1 tbsp liquid from pan to a small bowl. Let cool. Mix cornstarch with liquid in small bowl to make a slurry. Add slurry to sauce pan, allow to thicken and then remove from heat. Thin with additional dashi, if needed.


Cornmeal & Tempura Fried Mushrooms:

Oil for deep frying. I used corn oil.

1 egg

¼ cup vodka

¾ cup pamplemousse LaCroix or other sparkling water

1 cup cake flour

½ cup cornmeal in a separate bowl.

Some mushrooms with a thin cap, cleaned and stems removed.

Sliced scallions (for plating)


Start heating oil in a pan – your target temperature is about 400F. When the temperature hits about 300F, beat the egg and vodka until smooth, add the LaCroix, and then dump the cake flour in to the liquid ingredients, combining the two by shaking and stirring half-heartedly until a lumpy batter is formed.

When the oil nears 400F, dip the mushrooms one by one into the cake flour batter and then into the cornmeal. Add mushrooms to the oil in small batches and fry until the batter is a golden brown. You’ll want to turn each mushroom once in the oil.

To plate: Pile the fried mushrooms onto a plate, sprinkle with flake salt and scallions. Put some pickles on the plate, and a bowl or a drizzle of the dipping sauce












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