Recipe - Tempura Poricini With Hoisin Sauce

12 small Porcini mushrooms
Essence
1 Egg,, beaten
2/3 cup Flour
One half cup Cornstarch
1 cup Cold soda water
Salt and pepper
Oil for frying
2 tablespoon Sesame oil
1 cup Fresh herb salad, (mild
herbs only)
1 cup Hoisin sauce
1 tablespoon Finely chopped parsley

Preheat the fryer. Season the Porcini with Essence. In a mixing bowl, whisk
the egg, flour, cornstarch, and soda water together. Whisk the batter until
smooth. Season the batter with salt and pepper. Dip each mushroom in the
batter, letting any excess drip off.

Fry a couple of mushrooms at a time until golden brown, about 2 minutes.
Stir the mushrooms occasionally for overall browning. Remove the mushrooms
from the fryer and drain on a paperlined plate. Season the mushrooms with
Essence. In a small mixing bowl, toss the sesame oil with the herb salad.
Season the salad with salt and pepper. Spoon the sauce in the center of the
plate and around the rim. Mound the tempura mushrooms in the center of the
sauce. Top with the herb salad. Garnish with parsley.

Yield: 4 appetizer servings
Posted to MCRecipe Digest V1 #330

Recipe by: ESSENCE OF EMERIL SHOW #EE2443

From: Meg Antczak meginny@frontiernet.net

Date: Thu, 5 Dec 1996 21:21:55 0500