Paleo Tempura Mushrooms

After a light lunch, tasty snack or an easy entree for your next dinner party? Why not try this simple recipe for my Paleo Tempura Mushrooms.

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You all know my love of asian inspired dishes, well here is my newest addition to that list. Its simple, quick to make and only needs a few ingredients to create. What could be easier. My children are also a fan. You don’t need may on a plate, so I personally, wouldn’t make it a for a main meal, but there is no reason you couldn’t impress your vegetarian or vegan friends with this for dinner.

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Ingredients

1/2 cup tallow
1/2 coconut oil
4 mushrooms, stems removed (serves 1)
1/2 cup tapioca flour
1/4 arrowroot flour
1/2 water
coconut amino’s to serve

– Place the tallow and coconut oil into a small pot or deep pan and heat on high.
– Meanwhile, in a medium bowl, combine the tapioca and arrowroot flours with the water and whisk well to create the batter.
– Place the mushrooms into the batter and flip over in the mixture to coat well.
– Then carefully place one to two mushrooms into the heated oil. TIP: When you place the mushrooms into the oil, make sure that the excess batter has run free from the ‘cup’ of the mushroom. Otherwise once fried you may get a gelatinous gelatine like residue in it. This is just the tapioca flour.
– Cook on each side for a minute or two, flipping them over ever 30 seconds to ensure both sides cook evenly and batter turns a golden colour and crisps up.
– Remove and drain the mushrooms on some paper towel.
– Serve on a green salad or spinach leaves, and sprinkle with coconut amino’s. Eat immediately and enjoy!

I personally made the mix of the two oils, as I thought that that way neither would dominate the taste of the actual mushroom. Also, the mix aids to give them a nice golden colour.

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This made an easy and very tasty lunch for me today, and I knew I had to share. Make sure to give it a try and let me know what you think.

Brooke x

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