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.
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.
1/2 cup tallow
1/2 coconut oil
4 mushrooms, stems removed (serves 1)
1/2 cup tapioca flour
1/4 arrowroot flour
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.
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.