Try this Tempura Poricini with Hoisin Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat the fryer. Season the Porcini with Essence. In a mixing bowl, whisk the egg, flour, cornstarch, and soda water together. Whisk the batter until smooth. Season the batter with salt and pepper. Dip each mushroom in the batter, letting any excess drip off. Fry a couple of mushrooms at a time until golden brown, about 2 minutes. Stir the mushrooms occasionally for overall browning. Remove the mushrooms from the fryer and drain on a paper-lined plate. Season the mushrooms with Essence. In a small mixing bowl, toss the sesame oil with the herb salad. Season the salad with salt and pepper. Spoon the sauce in the center of the plate and around the rim. Mound the tempura mushrooms in the center of the sauce. Top with the herb salad. Garnish with parsley. Yield: 4 appetizer servings Posted to MC-Recipe Digest V1 #330 Recipe by: ESSENCE OF EMERIL SHOW #EE2443 From: Meg Antczak
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Serving Size: 1 Serving (672g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1538 | ||
Calories from Fat: 582 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.7g | 86 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 29.7g | ||
Polyunsanturated Fat 24.2g | ||
Cholesterol 7.7mg | 2 % | |
Sodium 4343.5mg | 150 % | |
Potassium 438.4mg | 12 % | |
Total Carbohydrate 219g | 64 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 208.7g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1538
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