I love purchasing food magazines from other countries when I travel. when I was recently over in the USA I may have picked up one or two (or three or four). International food magazines are so different to what we have in Australia and I find this particularly true with American ones. From the way they photography food right through to the recipes.
This is how I discovered the technique of marinating mushrooms in buttermilk. My first thought was why? I became fascinated enough with this process that I had to try it and find out why you would bother for myself.
It turns out that by soaking them in buttermilk for a few hours it intensifies the taste of the mushrooms and strengthens the umami flavour. Who would of thought?
Of course in the end I couldn’t help myself but take the technique and devise a recipe with my own twist. In the end, as I often am, I was influenced by Japanese ingredients.
Most Japanese ingredients and beer can be easily purchased in Australia. You will find mayonnaise and wasabi paste in the Asian ingredient section of any supermarket, and Japanese beer at your local bottle shop. You may have a harder time finding yuzu and matcha powder, but any Japanese grocery store will stock these items.
For those that aren’t familiar with yuzu juice, is the juice from the fruit of a citrus tree called yuzu. They resemble small grapefruits in appearance and the tart taste is a cross between grapefruit and mandarin orange. If you can’t find yuzu juice, substitute a smaller amount of lemon juice.
I have no real substitute suggestion for matcha powder. But if you are going down the lemon juice route with your mayonnaise, then maybe you could use some smoked sea salt instead?
- 4 large Swiss brown/portobello mushrooms
- 600ml buttermilk
- 1 ½ cups plain flour
- 1 egg
- 1 cup Japanese beer
- oil for frying (4-6 cups)
- Green Tea Salt
- 3 tablepsoons sea salt flakes
- 1 teaspoon green tea powder (matcha powder)*
- Yuzu Wasabi Mayonnaise
- ½ cup Japanese mayonnaise
- 1 teaspoon wasabi paste
- 3 teaspoons yuzu juice*
- Prepare your mushrooms by removing the stems and then scraping out the brown gills. Cut mushrooms into 1.5cm thick slices. Lay them in a large dish with sides. Then cover them with the buttermilk. Marinate in the fridge for a couple of hours (minimum one hour).
- While the mushrooms are marinating prepare green tea salt and yuzu mayonnaise.
- For the green tea salt, mix salt and matcha powder in a small bowl. Crush the sea salt flakes slightly either by using a spoon or pestle, but don’t over do it, you still want to keep some the flakes for texture.
- To prepare the mayonnaise mix the Japanese mayonnaise, wasabi paste and yuzu juice in a small bowl until completely combined.
- Once the mushrooms have marinated in the buttermilk for a few hours, remove from the fridge and prepare your batter.
- In a large bowl mix flour, egg and beer.
- Heat oil in a deep fryer or large pot to 180 degrees C (350 deg F).
- Coat mushroom slices in batter, they don’t have to be perfectly coated. Place a few in the fryer at a time (don’t over crowd them) and fry until they are golden brown. Remove and drain on kitchen towel.
- Repeat until all mushroom slices are fried. Serve immediately with mayonnaise and salt.
- * yuzu juice and matcha powder can be found at all Japanese grocery stores.
I have to say these are the tastiest deep fried mushrooms I have ever eaten. The recipe has become a family favourite. Due to the deep frying aspect, they won’t be a frequent family favourite I must admit, but will happily pull it out once in a while for a special treat.
Then again with all the healthy properties for mushrooms, is the unhealthy deep frying aspect of this recipe cancelled out?
I will definitely be having a go at making a healthier oven baked version in the future.
Sara xxx
Love the comment that those healthy mushrooms can cancel out the deep frying aspect. Perhaps there is a scientific study in there somewhere? ha ha. Go the mushrooms….
I think a scientific study should be done, just think if it did cancel out the unhealthy deep frying aspect.
Crazy about the idea of a green tea salt.. definitely something I need to make. Thanks for the idea!
Thalia @ butter and brioche recently posted..Berry Frangipane Tartlets
Glad to hear you like the idea of the green tea salt. I am now working out what else to use it with 😉
Sara, I LOVE this. You’ll always get me when there’s inspiration from Japan!
vegeTARAian recently posted..Melbourne Cup and the harsh reality of horse racing
Thanks Tara, I do love playing around with Japanese ingredients.
Wow! This looks absolutely amazing! We love mushrooms! I had no idea that buttermilk intensifies the flavor. Pinned!
Kristi @ Inspiration Kitchen recently posted..Corn & Leek Saute
Hi Kristi, I had no idea about the effect of buttermilk on mushrooms either until I actually tried it. So glad I did.
Somebody pass me a beer, and a bowl of these little babies! Love you work, Sara
john | heneedsfood recently posted..Ivan’s Butchery & Delicatessen
Thanks John, handing you an Asahi right now 😉
What a unique idea. I love everything about this!
Maureen | Orgasmic Chef recently posted..In My Kitchen, November 2014
Oh my goodness, Sarah, that whole combo… YUM!
Martyna @ Wholesome Cook recently posted..Almond Gingerbread Cookie Wreath
Great Green Tea Salt. And it looks soo pretty too. <3 Im staying in Tasmania, sadly ive never see. Matcha powder fr sale yet. Sad as. Would love to try them GT.Salt hehe