- 250 gram (or more) mushrooms (preferrable medium-sized)
- handful of fresh spinach
- 2 garlic cloves
- 4 tablespoons tempura flour
- pepper and salt to taste
- 1 liter sunflower or other neutral oil for frying
Kitchen equipment needed
- medium-sized pan
- 2 medium-sized bowls
- Dutch oven or other heavy bottomed pan for frying
- paper kitchen towels
- wooden skewer
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.
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!