Allium Dip

1. Bloom the dried aromatics & lemon into the mayonnaise.

2. Mince the scallion bottoms (whites) and add to the mayo mixture.

3. Slice the green scallion tops on a long bias and place into a bowl of ice water to curl.

4. Meanwhile, using a whisk – whip the crème fraiche to soft peaks.

5. Fold the two together and set aside to stiffen and chill.

Allium Dip

1. Bloom the dried aromatics & lemon into the mayonnaise.

2. Mince the scallion bottoms (whites) and add to the mayo mixture.

3. Slice the green scallion tops on a long bias and place into a bowl of ice water to curl.

4. Meanwhile, using a whisk – whip the crème fraiche to soft peaks.

5. Fold the two together and set aside to stiffen and chill.

Tempura Batter

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

1. Combine flour and slowly stream in the soda water until a thin batter is formed. Use immediately.

2. Dip the broken maitake mushroom pieces into the batter and place directly into a pot of preheated oil at 350F.

3. Cook until golden brown.

4. Remove from oil and drain on a wire rack.

5. Immediately season with salt and (optionally ground parsley powder or green garlic powder for color).

6. Garnish with scallions and serve alongside allium dip.