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Tempura Golden Oyster Mushrooms with Curry Aioli and Quick Mango Salad

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Makes 4 servings 1x

Time 45 minutes

To save time, a store-bought curry powder and mayonnaise mixed with lemon juice would be a great substitute for dipping. Additionally, the mango salad isn’t absolutely necessary, though it really  brings things up a notch with bright, savory-sweet bites that balance the fried mushrooms and creamy aioli. 

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Ingredients

For the curry aioli:

  • 1 large egg, yolk only
  • 1 clove garlic, grated
  • 1 1/2-inch chunk ginger, grated
  • 1 teaspoon salt, plus more to taste
  • 1/2 lemon, zested and juiced, plus more to taste
  • 1 tablespoon dijon/hot mustard
  • Neutral oil, for emulsifying
  • 2 teaspoons curry powder (preferably homemade with ground spices like cloves, coriander, cumin, nutmeg, and turmeric)
  • 1 teaspoon amchoor powder (optional), to taste
  • 1 teaspoon chili powder, preferably kashmiri (optional), to taste

For the mango salad:

  • 1 barely ripe mango, peeled and thinly sliced
  • 1 lime, juiced
  • Dash of toasted sesame oil
  • Salt, to taste
  • Chili powder, preferably kashmiri, for garnish
  • 2–3 green onion tops (greens only), thinly sliced, for garnish

For the mushrooms:

  • 4 large clusters golden or regular oyster mushrooms, cut or torn into small clusters and patted dry
  • 3/4 cup rice flour
  • 1/4 cup cornstarch, plus more for coating
  • 1 teaspoon salt, plus more to taste
  • 1 large egg
  • 3/4 cup sparkling water, chilled
  • 1/4 cup vodka, chilled
  • Neutral oil, for frying

Instructions

  1. Make the aioli: In a mixing bowl, add egg yolk, grated garlic and ginger, salt, a small amount of lemon juice and zest, and mustard. Whisk together until combined. Continue whisking while slowly pouring in neutral oil until thick (about 3-4 minutes). Add curry powder, amchoor powder (if using), and chili powder (if using), and mix until well combined. Taste and adjust salt, lemon juice, and seasonings as desired. Set aside. Note: aioli can be made ahead and keeps well for up to 5 days in the refrigerator.
  2. Make the mango salad: In a separate bowl, add lime juice to mango slices. Add toasted sesame oil and salt and toss. Set aside.
  3. Make the mushrooms: In a large, wide pot or wok, add enough neutral oil to submerge the mushrooms. Heat to 350 degrees (or until oil is shimmering).
  4. Meanwhile, add rice flour, cornstarch, and salt to a bowl and mix together. Add egg, sparkling water, and vodka to another bowl and whisk until combined. Fold the wet ingredients into the dry ingredients, without overmixing (some lumps are welcome). Place the bowl of batter over a bowl of ice to keep cold.
  5. Prepare a drying rack lined with paper towel for the mushrooms. Coat the mushrooms with cornstarch, then in batter, and transfer to hot oil, working in batches to avoid overcrowding. Cook until crispy, using tongs to flip mushrooms for an even cook (about 3-5 minutes). Transfer mushrooms to drying rack and season lightly with salt.
  6. Transfer dressed mangoes to a serving bowl and garnish with chili powder and green onions. Transfer curry aioli to a small dipping bowl. Plate mushrooms and dip away.

– Recipe developed by Erika Houle