Mushroom hunting.
We went into the forest and returned with these:
And holy moly, are they delicious. We've had pasta, stir-fry, pizza and pita sandwiches with chanterelles. Always looking for something new to try them in, we brainstormed sushi. First, we deep fried them with tempura batter. To do this, you need a small-to-medium pan that can hold about 2 inches of vegetable (or other suitable) oil for frying. Since I don't have a candy thermometer, I turn it up to about med-high and test small pieces and adjust until it takes about 1-2 minutes to cook a piece of vegetable. This process can take a while, so I'd better get one of those thermometers!
Making tempura batter is super easy. I do flour and water in a ratio to make a batter a little thinner than cake batter. Then, I season the batter with garlic, ginger and mustard powder (just a little bit!). And, I add a few drops of sesame oil to the veg oil for frying for subtle flavor. Toss in the veggies, coat well, and get to frying! So, we deep fried whole chanterelles, along with some veggies like sweet potato, zucchini, broccoli and green onions, for snacking. Then, fried some strips of mushroom to make rolls.
Dipping sauce for tempura snacks:
Equal parts water and soy sauce, with a big splash of rice vinegar. Adjust to taste.
My favorite rolls were chanterelle, avocado, cucumber and toasted sesame seeds. Of course, after they were doused in soy sauce and wasabi.
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