Tempura oyster mushrooms

March 16, 2009 12:00:00 AM PDT
You don't always have to include meat in your meal to make it hearty and satisfying. Exec. Chef Guus Wickenhagen of Supperclub in San Francisco shares the recipe for a delicious vegetarian dish.

Recipe: Tempura oyster mushroom with avocado/coconut "crème fraiche" mousse with smoked tomato shallot compote

Tempura batter:

  • 1 Cup Flower
  • 1 Egg
  • 1 Cup Ice Water
  • 1/2 lb. Osyter Mushrooms
  • Salt & Pepper to Taste

Smoked Tomtato Shallot Compote:

  • 5 Tomatoes
  • 2 Shallots
  • 2 Garlic Cloves
  • Smoke apple wood chips
  • 3 Tbsp. Extra Virgin Olive Oil
  • To taste: salt & pepper

Avocado/Coconut Mousse:

  • 2 Avocados
  • 120 gms. Coconut Cream (not the milk)
  • Half Lime
  • 3 Cilantro Leaves
  • Salt & Pepper to Taste

Avocado mousse:

Take avocado out of skin and discard seed. Cut small rough dice and place in bowl.....add in salt, lime juice (just a little to start) and the whipped coconut creme. With wisk, beat heavily in bowl...or take mixer to beat and it will fluff up....finish seasoning with additional lime juice, salt, and black pepper. Set aside.

Smoked tomato shallot compote:

Slice tomato roughly, slice thin both shallots and garlic. Toss in a bowl with extra virgin olive oil, salt and pepper. Set up smoking device on stove top. Place mixture in smoking container, cover and smoke for about 10-15 min. Take out, put into a pot, and on low setting fire stew until nice and soft and some liquid evaporates. Put into a strainer and let drain excess liquid for an hour so. Finish with salt/pepper and touch of lemon juice. Serve warm or room temp.

Tempura batter:

Place cornstarch in metal bowl, add ice cold water, then sifted flour/xantham powder, salt, any spice you want and keep as cold as possible. When fryer is ready place oyster mushroom in batter, coat well and then place in fryer until crispy, drain on paper towel and season with touch of salt and pepper.

To Serve:

Dollop avocado crème on dish. Place tempura-ed mushroom next to crème. Add tomato shallot across both. Garnish with smattering of seasoning.

About Guus Wickenhagen:
Born and raised in the European low lands, supperclub San Francisco's Executive Chef Guus Wickenhagen helms one of the most innovative restaurant kitchens around. Wickenhagen began his culinary career in his teens, working his way up at De Zwarte Walvis, a 2-Michelin star restaurant in The Netherlands. In 2001, Wickenhagen's interest in contemporary global cuisine brought him to supperclub's flagship in Amsterdam, where he spent six years at the Amsterdam and other locations around the world cementing his skills as Executive Chef. Wickenhagen joined the San Francisco location in 2008.

Supperclub
657 Harrison St
San Francisco, CA 94107
(415) 348-0900
www.supperclub.com


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