← All recipes
American · Starter
Crispy Mushrooms with Green Herb Mayonnaise
Wild mushroom chunks in a fizzy cornstarch batter, fried until the shell is puffed and pale, showered with Parmigiano and served with lemon and a punchy herb-flecked mayonnaise for dipping.
- YieldServes 4 to 6 as an appetizer
- Hands-on45 min
- Total57 min
- Difficulty
Ingredients
- 1 Lvegetable oil, or half olive and half vegetable oil, for deep-frying, about 5 cm deep in the pan
- 65 gcornstarch, about 1/2 cup
- 60 gall-purpose flour, about 1/2 cup
- 240 mlsparkling water, very cold
- ¼ tspdried chile flakes
- to tastekosher salt
- to tasteblack pepper, freshly ground
- 450 gwild mushrooms such as maitake, chanterelle, black trumpet (or a mix of cremini and wild), wiped clean and dry, cut into bite-size chunks (about 1 lb)
- to tasteParmigiano-Reggiano, for grating
- 4 piecesbig lemon wedges, to serve
Green herb mayonnaise (about 360 ml)
- 15 gflat-leaf parsley leaves and tender stems, a small handful
- 10 gbasil leaves, a small handful
- 1 pinchmint leaves, a healthy pinch
- 1 pinchtarragon leaves, a healthy pinch
- 1 pinchdill fronds, a healthy pinch
- 240 mlgood-quality mayonnaise, such as Hellmann's or Best Foods
- 1egg yolk, pasteurized if you prefer
- 1 tspfresh lemon juice
- ½ tspkosher salt
- to tasteblack pepper, freshly ground
- 60 mlextra-virgin olive oil
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.