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    Hot Mushroom

    Source of Recipe

    Recipe courtesy of Tiger!Tiger!, San Diego, CA

    Recipe Introduction

    8/10/2019 Hot Mushroom Recipe | Food Network

    List of Ingredients

    Spice Mix:
    1/2 cup cayenne pepper
    1/4 cup garlic powder
    1/4 cup onion powder
    1/4 cup sweet smoked paprika
    1/4 cup ground black pepper
    1/4 cup kosher salt
    1/4 cup brown sugar
    1/2 head green cabbage, sliced very thinly
    1 cup Bread-and-Butter Pickled Celery
    Scallion Mayo:
    1/4 cup soy milk
    2 tablespoons lemon juice
    1 tablespoon Dijon mustard
    1 tablespoon kosher salt
    1 tablespoon distilled white vinegar
    1 bunch scallions
    1 garlic clove
    2 cups canola or any neutral oil
    Oil, for frying
    1 cup cornstarch
    1 bunch beech or maitake mushrooms, kept
    intact as a bunch
    Salt, for sprinkling
    Focaccia bread, toasted


    Special equipment: a deep-fryer
    For the spice mix: Combine cayenne, garlic powder, onion powder, smoked
    paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4
    months in an airtight container.)

    For the slaw: Combine the cabbage and Pickled Celery thoroughly.
    For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar,
    scallions and garlic to a blender and blend until a homogenous color. With
    the blender running, slowly add the oil to emulsify. If the mayo becomes too thick,
    add a little ice water to thin it out.

    For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
    Heat cornstarch in 4 quarts water in a saucepan until clear.
    Coat mushrooms in cornstarch slurry, then fry until the exterior is golden
    brown. While the mushroom is still very hot from the fryer, coat in 1
    tablespoon of the spice mixture, and a little extra salt. Coat both sides of the
    focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw
    on top of that.

    Bread-and-Butter Pickled Celery:
    Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and
    coriander seeds in a pot until it reaches a boil. Pour over the celery and
    onion in a large bowl. Let sit until cool.

    This recipe was provided by a chef, restaurant or culinary
    professional. It has not been tested for home use.




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