Ingredients
2 pounds mixed mushrooms, such as oyster, shiitake, cremini, wiped clean, stems trimmed
¾ pound (about 3 cups) rice flour
1½ cups dry white wine
1 cup sparkling water
1/3 cup light beer
1 tablespoon finely chopped fresh herbs, such as rosemary, thyme, sage
fine sea salt
freshly ground black pepper
vegetable oil for frying
Preparation
Slice the larger mushrooms into 1-inch pieces, leaving the smaller ones whole.
In a large bowl, whisk together the rice flour, wine, sparkling water, and beer until a light batter is formed. Stir in the herbs and season with salt and pepper.
Pour oil into a large, deep sauté pan to a depth of 1 inch and heat it over medium-high heat to 375?F. (A drop of water flicked into the oil will sizzle on contact.) Dip the mushrooms in the batter, then fry them in the oil in batches until crispy, about 3 minutes. Remove them from the oil with tongs or a slotted spoon and drain on paper towels. Sprinkle with salt and serve right away.
VINO These mushrooms-crunchy outside and soft inside-call for a Super Tuscan. Here’s a tip, don’t pick one with a black rooster on the label, which indicates a Chianti not what you want here. A good reserve Cabernet Sauvignon from California would also be delicious.
