Posts Tagged ‘Chef Riccardo Ullio’

Funghi Fritti

Yield: 24 portions


12 pounds assorted mushrooms (such as white, crimini, portobello, shiitake)
4 1/2 cups water
1 1/2 cups white wine
6 cups rice flour
1/4 cup chopped fresh rosemary
Truffle oil, as needed
Canola oil, as needed
Salt, to taste
Pepper, to taste


Stem and cut the mushrooms into bite-sized pieces.

In a large bowl, add the water and wine, then slowly whisk in the rice flour until the batter is the consistency of a thick gravy. Add the rosemary and season with salt and pepper to taste. Add the mushrooms and toss until the mushrooms are lightly and evenly coated.

For each serving to order: Fry 8 ounces of the mushrooms at 350 degrees F, using a metal spoon to keep them from clumping, 3 to 4 minutes, or until the batter is crisp.

Drain the mushrooms on a paper towel, then drizzle very lightly with truffle oil and season with salt and pepper to taste. Serve immediately.