Active Time: 45 minutes
Total Time: 45 minutes
This will work with any combination of mushrooms, but cut them all to a similar size to be sure they cook evenly.
¼ cup plus 2 tablespoons rice flour
½ teaspoon vegetable bouillon powder or ¼ cube, mashed with a fork
¼ teaspoon fine sea salt, plus additional as needed
⅛ teaspoon freshly ground black pepper
¼ cup plus 2 tablespoons dry white wine
2 lemons, optional
8 ounces mushrooms, white or criminis, quartered or halved, depending on size
3 ounces oyster mushrooms, trimmed and pulled into bite-sized pieces
2 tablespoons small sage leaves
2 tablespoons flat-leaf parsley leaves
1 tablespoon rosemary leaves
Combine the rice flour, bouillon powder, salt, and pepper in a large bowl, then mix in the wine. The batter will be thick, but should be loose enough to coat the mushrooms. If it is too thick, add just a little bit of water to loosen.
If you would like to serve with grilled lemon, cut the lemons in half crosswise and remove any seeds. Heat a grill pan over medium-high heat. Brush the cut sides of the lemons with the oil and put on the hot pan until well marked, 3 to 4 minutes. Alternatively, the lemons can be browned in the skillet you will use for frying the mushrooms. Just wipe out before frying.
Heat a generous film of oil in a large skillet over medium-high heat. Set a cooling rack over a baking sheet.
Add the mushrooms and all of the herb leaves to the batter, gently folding to coat in the batter and evenly distribute the herbs.
Working in batches as needed, wiping out the pan and adding more oil between batches. Fry the mushrooms and herbs in an even layer, about 7 minutes per batch, turning once to brown both sides. It’s OK if they touch and the batter runs together, but keep the mushrooms from overlapping to cook them evenly. Transfer to the rack and sprinkle with additional salt to taste.
Serve immediately while still warm.