- 1 cup beer batter mix
- 3/4 cup beer or water
- 3 ounces maitake
- 1 cup corn oil mixed with olive oil
Add beer or water to batter in a bowl and mix well.
Dip maitake pieces in batter. Place battered pieces on a plate and let them absorb the batter.
Pour one to two cups of oil in pan and heat until hot on medium high heat
Place 8 pieces of mushroom in the pan without letting the mushrooms merge together and become one unit.
Cook 2 minutes per side on medium high heat
Turn mushroom in oil with a slotted flat spatula.
Remove when golden brown to a plate with a paper towel or napkin to absorb extra oil drips.
The success of this recipe is due to the tendrils of leaves that allow for air and oil to float through so the cook time is very quick while the edges are crisp and the middle still moist without being soggy.
Each pieces used was 2 inches wide and 3 inches tall.
We used a combination of olive oil and corn oil whatever you have on hand is fine because the oil is not deep fried so it holds its composure.
A mild flavor oil will allow the natural flavor of the mushroom to be noticed in each bite.