Chef Melissa King shares her signature cool vibes and fresh style of combining California cuisine with Asian flavours while Pamela Anderson soaks up all the tips, tricks, and ingredients to add to her pantry and repertoire. The menu includes these salt and pepper maitakes mushrooms.
You May Also Like: Kung Pao Snap Pea Stir-Fry
Watch Pamela’s Cooking With Love on Flavour Network. Stream Flavour Network with a STACKTV subscription. Try it free today.
ingredients
directions
Mix together 1 tablespoon salt and the pepper and ginger in a small bowl.
Heat 2-inches of oil in a large, heavy bottomed pot or deep fryer to 350F.
Whisk the flour, cornstarch and remaining salt together in a large bowl. Add iced carbonated water slowly in a drizzle and mix gently, adding just until you have a thin pancake-like batter.
Dip the mushroom clusters into the batter one at a time, coating on all sides. Carefully add to the oil. Fry in batches until golden brown on both sides, flipping occasionally. Let the oil temperature come back up to 350°F between batches. Remove the mushrooms with a metal spider into a metal bowl. Toss the mushrooms with a heavy sprinkling of the salt and pepper mixture.
Once the mushrooms are fried carefully add the basil leaves and jalapeno slices and fry for one minute (the moisture in the leaves will cause the oil to bubble a bit so stand back as you add the leaves). Serve the mushrooms warm sprinkled with the basil, jalapeno slices and lemon wedges on the side, if desired.