Juicy when heated, cooked mushrooms don't require any extra seasoning. Serve with Tempura Oysters or a beef fondue cooked in oil.
INGREDIENTS | SERVES 6
- 30 mushrooms
- 4½ cups oil, or as needed
Wipe the mushrooms clean with a damp cloth. Dry and cut into slices approximately ½ inch thick.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat.
When the oil is hot, move the fondue pot to the table, set on the burner, and maintain the heat.
Use a dipping fork to cook the mushroom slices briefly in the hot oil until golden. Drain on paper towels or a tempura rack.