Frying Trends

Ingredients: Funghi Fritta

• Yield: 24 servings
• 12 pounds assorted mushrooms (such as crimini, portobello, shiitake)
• 4 1/2 cups water
• 1 1/2 cups white wine
• 6 cups rice flour
• 1/4 cup chopped fresh rosemary
• Truffle oil
• Canola oil

Directions

1. Stem and cut the mushrooms into bite-sized pieces.
2. In a large bowl, add the water and wine, then slowly whisk in the rice flour until the batter is the consistency of a thick gravy. Add the rosemary and season with salt and pepper to taste. Add the mushrooms and toss until the mushrooms are lightly and evenly coated.
3. For each serving to order: Fry 8 ounces of the mushrooms at 350 degrees F, using a metal spoon to keep them from clumping, 3 to 4 minutes, or until the batter is crisp.
4. Drain the mushrooms on a paper towel, then drizzle very lightly with truffle oil and season with salt and pepper to taste. Serve immediately.