Finger foods and cocktail snacks are the mainstays of the festive season, and Mushroom Tempura with Maple-Soy Dipping Sauce is most definitely one of our favourites. So delicious, so impressive, and so easy to make! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas


Mushroom Tempura with Maple-Soy Dipping Sauce



200g tempura flour

5ml Chinese five spice powder

5 chives, finely chopped

250ml soda water, chilled

3 big brown mushrooms, thickly sliced

oil, for frying


60ml Maple syrup

45ml light soy sauce

1 red chilli, thinly sliced (optional)



1 Maple-Soy Dipping Sauce: place the Maple-Soy dipping sauce ingredients into a small pot. Bring to the boil and cook for 3-4 minutes. Remove from the heat and allow to cool.

2 Mushroom Tempura: heat some oil in pot or deep fat fryer. Place the tempura flour, Chinese five spice powder and chives into a mixing bowl. Gradually add the soda water and lightly mix, until just combined. Do not overmix.

3 Dip the mushroom slices, a few at a time, into the batter and straight into the hot oil. Fry for 35-40 seconds per side and once golden and crispy, drain on paper towel.

4 Serve hot with the Maple-Soy Dipping Sauce and some extra chopped chives over the top.