What’s For Dinner?
(First star is lowest, fourth star is highest)
From the menu of . . . Fritii
309 North Highland Ave., Atlanta
Q: We have eaten at Fritti many times and absolutely love their fried mushrooms (among other things). I know they use rice flour as a coating, which gives the mushrooms a light and unique texture and crispness.
- Jennifer Gourley, Decatur
A: Rice flour is the secret to the super-light, super-crisp coating on this unbelievably good snack. But the secret to the extra kick of mushroom flavor belongs to the truffle oil that chef/owner Riccardo Ullio drizzles on at the very end. "Mushroom and truffle kind of go hand and hand, " he said. "We use it on our mushroom pizza, too."
Hands on time: 10 minutes Total time: 20 minutes Serves: 4
Canola oil for frying
3/4 cup water
1/4 cup white wine
1 cup rice flour
2 teaspoons finely chopped fresh rosemary
Salt and pepper to taste
2 pounds assorted wild mushrooms, such as crimini, shiitake and oyster, cleaned and cut into bite-size pieces
Combine the water and wine, and then slowly whisk the liquid into the rice flour until the batter is the consistency of thick gravy. Whisk in the rosemary and season the batter with salt and pepper.
Place the mushroom pieces in a large bowl. Add the batter mix to the mushrooms and toss until the mushrooms are lightly and evenly coated. Fry the mushrooms in the oil until they are brown and crisp, about 3 to 4 minutes. Drain the mushrooms on a paper towel, then drizzle very lightly with truffle oil and season them with salt and pepper.