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Fried tempura portobello mushrooms with sesame lime slaw and served on a hoagie roll with smoked jalapeño miso aioli.
Yield: 4 Servings
Smoked Jalapeno Miso Aioli
1 1/2 teaspoons canned chipotle in adobo sauce, pureed until smooth
2/3 cup mayonnaise
3 tablespoons ketchup
4 teaspoons prepared horseradish
1/4 teaspoon Cajun seasoning
1 teaspoon white miso paste
1 teaspoon lemon juice
Sesame Lime Slaw
1/2 cup light brown sugar
1/2 cup sesame oil
1/4 cup lime juice
1/2 cup low-sodium soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 cups shredded green cabbage
3 cups shredded red cabbage
2 cups cucumbers, seeds removed and cut into thin strips
Tempura Battered Portobello Mushrooms
1 1/2 cups sifted all-purpose flour, divided
1 large egg
1 cup ice-cold water
4 (6-ounce) portobello mushrooms sliced into 24 (3/4-inch) thick slices
Oil for frying
Tempura Mushroom Hoagie
8 (6-inch) toasted hoagie rolls
1 cup Smoked Jalapeno Miso Aioli
24 slices Tempura Battered Portobello Mushrooms
8 cups Sesame Lime Slaw
Eggs, Gluten, Milk, Mustard, Sesame, Soy, Wheat
Nutritional InformationTo Prepare Smoked Jalapeno Miso Aioli:
Whisk all ingredients together in a small bowl until well combined. Cover and keep in the refrigerator until ready to use. Use within one week.
To Prepare Sesame Lime Slaw:
Mix all ingredients except for the cabbage and cucumbers in a large bowl until well combined. Add the cabbage and cucumbers to the mixture and toss until well-mixed. Cover and keep in the refrigerator for at least 30 minutes until ready to enjoy. Use within one day.
To Prepare Tempura Battered Portobello Mushrooms:
Preheat oil in a fryer or heavy-bottomed skillet to 350 degrees Fahrenheit. Whisk together 1 cup of sifted flour with the egg and ice-cold water to form a thin batter. Toss the mushroom slices with the remaining flour. Dip the dredged mushrooms in the tempura batter. Then, fry them in small batches in the hot oil for 3 to 5 minutes until golden brown and with a minimum internal temperature of 165 degrees Fahrenheit. Drain the fried mushrooms on a perforated rack and keep the fried mushrooms warm until ready to enjoy.
To Assemble Tempura Mushroom Hoagies:
Place the hoagie rolls on a clean work surface. Spread 1 tablespoon of smoked jalapeno aioli on the inside of the roll’s crown and heel. Place 3 slices of tempura mushrooms on the heel of the roll. Place 1 cup of sesame lime slaw on top of the mushrooms and enjoy immediately!
Chef Tips:
– Try seltzer water for an even lighter and fluffier tempura batter!
