To Die For Mushroom Tempura with Truffle Salt

One of my girlfriends and I went out the other night and hit up every hot spot from Boca to Ft. Lauderdale and every place in between. We usually end the night with a burrito, because who doesn't love a good burrito? But instead we somehow came up with the ingenious idea of skipping the burrito and went home to make the worlds best mushroom tempura.

(Sorry in advance for the poor quality pictures).

1 cups all-purpose flour
1/2 tablespoon baking powder
1 teaspoons sea salt
1 tablespoons sesame oil
1 1/8 cups ice water (you'll have to eyeball this measurement)
1 box of button mushrooms (plus extra, see recipe below for details)
Canola oil
Truffle Salt, like this one

This makes a ton of batter. We battered one box of button mushrooms and an entire eggplant sliced into half moons and still had extra batter left over. The eggplant was a huge success as well but nothing compares to the mushrooms. You can easily have enough batter for 4 boxes of mushrooms, but clearly that would be excessive!

In a large mixing bowl whisk together the dry ingredients, then pour the wet ingredients into the mixture and whisk until a forms a thin batter, a few clumps here and there are okay. Set in fridge while your oil heats up. Using a fryer, or a stock pot, add 2-inches of oil and heat to 350°F. Coat your mushrooms in the batter and carefully add a few at a time into the hot oil. Cook for about one minute, turning halfway through, they will be a golden color when ready. Place them on a rack so the excess oil drips off and dust them with a pinch of the truffle salt (seriously, splurge on the salt, it's incredible), allow to cool before eating.

Tempura recipe by Chef Chloe