Fried Exotic Mushrooms with Black Garlic Aioli

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CHEF MARCUS MEANS
ATLANTA
2–3 SERVINGS

 

Ingredients:

EXOTIC MUSHROOMS

5 oz. Sysco Wild Blended
Mushrooms
1 cup Jade Mountain Tempura
Batter Mix
½ cup cold seltzer water


BLACK GARLIC AIOLI

5 cloves black garlic
1 cup mayonnaise
1 tsp. lemon juice
Salt to taste

 

Directions:

FOR THE AIOLI

In a blender, combine the garlic, mayonnaise and lemon juice. Mix on high until well blended. Season with salt to taste.

FOR THE MUSHROOMS

Mix tempura batter; stir together until there are no lumps and add cold seltzer water to help the fried foods to cook up crispy, light and not oily. Cut mushrooms to desired sizes. Dip mushrooms into the batter and shake to remove excess. Preheat deep fryer to 350 degrees. Gently add each mushroom and fry for two to three minutes, until the batter has puffed and begins to turn golden brown. Remove from oil and drain. Season with salt and pepper. Serve immediately with aioli.