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Funghi Fritti
(Recipe courtesy of Chef Ricardo Ullio,
Fritti Restaurant, Atlanta) |
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
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Stem and cut
the mushrooms into bite-sized pieces.
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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.
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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.
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Drain the mushrooms on a paper towel, then drizzle
very lightly with truffle oil and season with salt and pepper
to taste. Serve immediately.
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