Trio of Mushroom Tempura with Portabello, Oyster and Chestnut Mushrooms, served with hot and sour salad


  • Large pan of vegetable oil for frying
  • Large bowl
  • Hand whisk


For the tempura mushrooms:

  • 100g portabello mushrooms, quartered
  • 100g oyster mushrooms, halved
  • 100g chestnut mushrooms, whole
  • 75g cornflour
  • 75g plain flour
  • 1 egg, lightly beaten
  • 180ml ice cold sparkling water
  • Pinch of salt

For the hot and sour salad:

  • ½ cucumber
  • ½ carrot
  • A small handful of bean sprouts
  • 1 small red chilli, finely chopped
  • 2 tbsp of rice vinegar
  • 1 tbsp light soy
  • 1 tbsp honey
  • Salt
  • Fresh coriander to garnish (optional)


  1. Wash and prepare the mushrooms. The best cleaning method is to avoid using water, instead take a damp piece of kitchen paper and wipe each mushroom clean, or use a special mushroom brush, to brush away any dirt.
  2. Prepare the salad vegetables and set them aside. In a small bowl, mix together the chopped chilli, rice vinegar, soy, honey and salt to taste. Pour the mixture over the salad and mix well. Set aside.
  3. Heat the oil in a pan. Drop a breadcrumb into the oil to test that it’s hot enough, if so, it should rise to the surface.
  4. Whisk together the cornflour, plain flour, egg and sparkling water to make the batter. Season with salt.
  5. Dust the mushrooms in some flour and dip into the batter, before dropping them gently into the hot oil. Turn them over to ensure they cook evenly, and remove when golden brown. Lay on kitchen paper to drain and repeat with the remaining mushrooms.
  6. Serve the tempura with a small bowlful of the spicy salad on the side. Tempura can also be served with a small dipping bowl of light soy sauce or spicy chilli sambal.

Also See This:

Three-Way Mushroom and Tarragon Soup


  • 750g selection of any mushrooms (white, button, chestnut, flat, portabello, etc)
  • 1½ – 2 pints of good quality vegetable stock
  • 50g butter (for vegan option, you can substitute good olive or vegetable oil)
  • 2-3 cloves of garlic
  • 1½ tbsp of chopped fresh tarragon (can be substituted with dried tarragon)
  • 2 tbsp crème fraîche (optional)
  • Salt to taste

Divide the mushrooms into three mixed piles. Keep one pile whole and roughly chop the other two piles. 


  1. Take the whole mushrooms and simmer them gently in a good vegetable stock. If you’re using dried tarragon add this to the stock so that its flavour infuses. Simmer gently until the mushrooms are soft and have absorbed as much liquid as possible. Take them off the heat and leave to stand in the stock.
  2. Take one of the piles of chopped mushrooms and fry them vigorously in the butter and garlic (and the chopped tarragon if you are using fresh) until mushrooms start to brown. Set aside.
  3. Add the fried mushrooms and any remaining oil or butter from the pan to the stewed mushrooms and blend with a hand blender until smooth.
  4. Bring to simmer again and check seasoning, adding salt to taste. Add the uncooked mushrooms and pulse blend to ensure that some texture of the raw mushrooms remains. Add further vegetable stock if necessary to achieve suitable consistency.
  5. Add one or two tablespoons of crème fraîche (if using), and if desired, sprinkle with crispy croutons.

The Winning Jubilee Mushrooms Recipe: Mushroom, Nut and Spinach Jubilee Parcels

Recipe ingredients:
350g mixed mushrooms, chopped (I use chestnut and button because they have the best names),
6 sheets of filo pastry (I use a standard size ready-made pack),
2 large garlic cloves, finely chopped,
50-60g pine nuts & walnuts, chopped,
150g baby spinach,
250 ricotta,
juice of half a lemon,
olive oil,
fresh rosemary,

salt & pepper.





Step-by-step method for cooking the dish:

  1. Fry the chopped mushrooms, garlic and nuts in olive oil, resting the rosemary on top.
  2. Whilst the mushrooms are soaking up lots of flavour, wilt the spinach.
  3. Add the spinach to the mushrooms and nuts, and leave to simmer for a few minutes until most of the juices have evaporated.
  4. Take the mixture off the heat, and let it cool slightly—turn the oven (190°c or 170°c for fan ovens).
  5. Remove the rosemary, add the ricotta and stir until even.
  6. Add the juice of half a small lemon (1tsp approx) and season to taste.
  7. Take the 6 sheets of filo pastry and separate into two piles. take each pile of 3 sheets, and cut into 6 even square shapes (so you should
  8. have 12 piles 3 sheets thick, and 36 squares in total—each parcel will use 3 of these squares)
  9. Take a sheet, brush it with olive oil, place another sheet on top, and repeat.
  10. Place some mushroom mixture (approx. 2 dessert spoons) in the center, and gather the pastry corners together the top—brush with oil.
  11. Repeat until all the pastry is used up (you can snack on any unused filling!) and pop in the oven on a lined baking tray for 12-14 minutes.
  12. Whilst the parcels are in the oven, you can make your Jubilee flags! Cut your paper into small rectangles and draw a union jack on each.
  13. Cut 12 lengths of string (approx. 12cm) and staple a flag to each, in the center.
  14. Your parcels should be ready now—take them out of the oven and tie a flag around the top of each.

List of equipment needed:

For the parcels:
large saucepan,
sharp knife,
pastry brush,
baking tray,
baking paper.