trim any dirty or fibrous stem ends and cut mushrooms into bite size pieces, about 1 inch

don’t worry about keeping the stem and cap attached, as the whole mushrooms tastes great

transfer the cut mushrooms to the bowl of batter and gently make sure they’re all coated

the mushrooms and batter may appear to clump together at first but that will correct itself as you mix and let them sit spread out on a flat tray for about 20 minutes

be gentle, so as to not break the mushrooms into crumb-size pieces…not the end of the world if this happens

in a large pot, bring a neutral oil such as rice bran, canola or grapeseed oil to 350F

carefully add the mushrooms, making sure to not splash and maim yourself or others…I’m not taking the fall here

with a dry “spider” utensil, stir the mushrooms as they fry and continue for about 2-3 minutes until golden and crispy

fish the mushrooms out of the oil and allow to drain onto a sheet pan lined with paper towels

transfer to your desired platter and serve with the lemon wedges so you and your guests can “diyfs” (I will not be elaborating on that abbreviation)

these mushrooms are also great when served with aioli and/or grated cheese such as cheddar or parmesan

Birdie G’s Rice Flour-Battered King Trumpet Mushrooms

Ingredients

get cookin’ with kittch