Mushrooms And Spinach Tempura


Mushrooms and spinach tempura is a crunchy snack or serve as a side dish. The spinach is inside of the batter, you didn't expect that, right?

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Mushrooms and spinach tempura
Veronique van Ohmydish

Made by Véronique

Published at 2017-06-17, this recipe is for 2 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-02-2021

25 minutes 2 people Side dishes
Mushrooms and spinach tempura


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  • 250 gram (or more) mushrooms (preferrable medium-sized)
  • handful of fresh spinach
  • 2 garlic cloves
  • water
  • 4 tablespoons tempura flour
  • pepper and salt to taste
  • 1 liter sunflower or other neutral oil for frying
Mushrooms and spinach tempura ingredients
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Kitchen equipment

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  • medium-sized pan
  • colander
  • 2 medium-sized bowls
  • whisk
  • Dutch oven or other heavy bottomed pan for frying
  • skimmer
  • paper kitchen towels
  • wooden skewer

Mushrooms And Spinach Tempura

25 minutes 2 people Side dishes

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Preparation -- 15 minutes

Fill the medium-sized pan with water and salt and bring to a boil. Rinse the spinach if needed and peel and roughly chop the garlic cloves. Boil the garlic and spinach a few minutes, save some of the water and drain the spinach.

Let the water and spinach cool off. Pre-heat the sunflower oil in the heavy bottomed pan. Blend the spinach, garlic and a few tablespoons of the water until it's as smooth as possible.  

Combine the spinach puree with tempura flour and keep on adding the water until you've reached the desired thickness. The batter shouldn't be too thick, but also not too runny.

Season with pepper and salt. Rinse the mushrooms using a brush or paper kitchen towel and if needed, also remove the ends of the stems.  

Mushrooms and spinach tempura
Mushrooms and spinach tempura

Finishing the mushrooms and spinach tempura -- 10 minutes

As soon as the oil is hot enough, coat the mushrooms in the batter. You can easily do this with a wooden skewer and coating them one by one with the batter.

You can check if the oil is hot enough with a paper kitchen towel, if the oil starts to bubble, it's ready. Don't overcrowd the pan, otherwise they'll stuck together.

Repeat until all the mushrooms are fried. Transfer them to a paper kitchen towel using a skimmer, this way you can remove the excess oil. Enjoy!

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