Yields 20 mushrooms

For best results, don't begin heating the oil for deep-frying until you've applied the batter. This gives the batter time to dry on the mushrooms.

20 fresh mushrooms

1 teaspoon baking powder

¾ cup flour

½ teaspoon sugar

¼ teaspoon salt

2 tablespoons vegetable oil

¾ cup water

¼ cup cornstarch

4 cups oil for deep-frying

• Wipe the mushrooms with a damp cloth and cut off the stems.

• To make the batter: In a medium bowl, sift the baking powder into the flour. Add the sugar, salt, and vegetable oil, stirring. Add the water, and stir into a smooth batter. Add a bit more water if the batter is too dry, or flour if it is too wet. Use a wooden spoon to test the batter — it should drop slowly, and be able to coat the back of the spoon.

• Lightly dust the mushrooms with cornstarch and coat with the batter, using your fingers.

• Add the oil to a preheated wok and heat to 350°F. When the oil is ready, add about 5 mushrooms at a time, and deep-fry until golden brown. Drain on paper towels. Cool and serve.

Flavorful Mushrooms

If you normally enjoy mushrooms raw in a salad, try adding a little heat. A little known fact is that many varieties of mushrooms contain over 90 percent water. Deep-frying causes the water to evaporate and seals in the mushroom's natural juices.