Category: Mushroom Recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 – 3
Introduction
When you fry pink oyster mushrooms just right, they puff and ripple like sea creatures meeting air for the first time. The batter crackles. The mushrooms hold their shape, and when you bite in, the sound is pure alchemy – crisp outside, soft inside, a whisper of the forest transformed.
This recipe uses a Japanese-style tempura batter that stays light, letting the natural savor of the pink oysters shine through. A dusting of lemon salt keeps the flavors bright and alive.
Ingredients
For the mushrooms:
- 10 oz pink oyster mushrooms, trimmed and separated into small clusters
- ½ cup all-purpose flour (plus 1 tablespoon for dusting)
- ½ cup rice flour (optional but adds crispness)
- 1 teaspoon cornstarch
- 1 cup ice-cold sparkling water
- Pinch of salt
For frying:
- Neutral oil (grapeseed, sunflower, or canola) for deep or shallow frying. Coconut oil is wonderful too!
For the lemon salt:
- Zest of 1 lemon
- 1 tablespoon flaky salt
Optional dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon honey or sugar
- 1 teaspoon grated ginger
Method
Step 1 – Make the Lemon Salt
Zest one lemon and mix with flaky salt. Spread it out on a small plate to dry slightly while you cook.
Step 2 – Prepare the Batter
In a mixing bowl, whisk together flour, rice flour, cornstarch, and a pinch of salt. Add the ice-cold sparkling water right before frying and stir just until combined — a few lumps are fine. The cold, slightly lumpy batter is what makes it crisp.
Step 3 – Heat the Oil
Pour oil into a deep skillet or small pot to about 1 ½ inches deep. Heat to 350°F (175°C).
Step 4 – Dredge and Fry
Lightly dust the mushrooms with plain flour. Dip into the batter, shaking off the excess.
Fry in small batches, about 2 minutes per side, until lightly golden and crisp. Don’t overcrowd — tempura likes space.
Transfer to a wire rack or paper towel to drain.
Step 5 – Serve
Sprinkle with lemon salt while hot. Serve immediately with dipping sauce on the side.
Make It Yours
- Spicy version – Add a pinch of cayenne or shichimi togarashi to the batter.
- Herbal variation – Mix chopped dill or chervil into the lemon salt.
- Smoky twist – Dust finished mushrooms with smoked paprika instead of lemon.
- Gluten-free – Use rice flour only and cornstarch in equal parts.
Notes and Tips
- Keep your batter cold — refrigerate the bowl if needed.
- Work in small batches to prevent temperature drops in the oil.
- For a restaurant-level crunch, fry twice: a quick 90 seconds, rest 30 seconds, then fry 30 more seconds.
- The pink hue will fade to golden beige as they cook — that’s how you know they’re done.
Serving Ideas
Serve these crisp mushrooms as an appetizer, over jasmine rice, or alongside fresh greens. They pair beautifully with chilled sake or a dry white wine.
For markets or tastings, serve them in paper cones with lemon wedges — they photograph perfectly.
Storage
Tempura is best eaten fresh. If needed, re-crisp in a 400°F oven for 5 minutes — never microwave. Lemon salt keeps indefinitely in a sealed jar.