Portabella Mushroom Rings
Kikkoman Executive Chef Andrew Hunter makes a delicious twist on onion rings using portabella mushrooms. He cuts the portabella mushroom caps using ring cutters of various sizes, then roasts, breads, and fries them. The crispy and meaty mushroom rings are finished with a drizzle of sweet and savory Kikkoman Sushi Sauce, or unagi tare. These mushroom rings make a fabulous savory and crispy appetizer, or a delicious addition to a burger or salad. The mushroom rings are crispy on the outside and have a great meaty texture on the inside.
Ingredients
- MUSHROOMS:
12 each Portabella mushrooms, cut into 36-48 rings
as needed Peanut and sesame oil blend, 3:1 part ratio
to taste Salt
to taste Black pepper, ground
TEMPURA PANKO BREADING:3 cups prepared Kikkoman® Japanese Style Tempura Batter Mix
3 cups Kikkoman® Panko Japanese Style Toasted Breadcrumbs
Ingredientsas needed Vegetable oil (for Frying)
Ingredients8 to 10 ounces Kikkoman® Sushi Sauce (Unagi Tare)
GARNISH:as needed Cilantro leaves
as needed Scallions, minced on bias
Directions
- FOR THE MUSHROOMS:
- Snap off the mushroom stems and run a small spoon across the gills side to scrap away the gills, taking care not to break the rims of the mushrooms.
- Dip the mushrooms in the oil blend to coat both sides, and season with salt and pepper. Roast on a sheet pan in a 400℉ oven for 15-20 minutes, or until soft and caramelized.
- Remove the mushrooms from the oven and allow to cool before handling. The mushrooms will reabsorb most of the liquid on the sheet pan.
- Using a different diameter ring cutter, cut the mushroom into concentric rings, from large to small. including the center stem piece as it will serve as the ” donut hole” of the mushroom.
- FOR THE TEMPURA PANKO BREADING:
- In a medium size bowl, prepare the Kikkoman® Tempura Mix according to packaged instructions. Whisk the prepared batter to eliminate any lumps.
- Fill a 2 1/2-inch deep hotel pan 1/2 to 3/4 of the way full with Kikkoman® Panko Japanese Style Toasted Breadcrumbs.
- Blot the mushroom rings with a paper towel to absorb the excess liquid and dip into he prepared tempura batter. Dredge in panko and press the rings gently to ensure the panko sticks to the tempura batter.
- Arrange the rings in a single layer on parchment-lined sheet pans and refrigerate until ready to fry for service, or freeze if producing a large batch size for later use.
- Fry the mushroom rings to order until crispy and deep golden brown.
- TO PLATE:
- Arrange the mushroom rings in a tall pile, drizzle with Kikkoman® Sushi Sauce and garnish with cilatro and scallions.
