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Sage Tempura Shiitake Mushrooms

Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer. From: Saveur MAKES ABOUT 75 MUSHROOMS

Canola oil, for frying
1 egg yolk
2 cups cake flour
2 tbsp. fresh sage, minced
1 lb. medium shiitake mushrooms, stemmed
Kosher salt and freshly ground black pepper, to taste

Heat 1½" -2" oil in a deep 12" skillet over medium-high heat until temperature registers 350°.

Whisk yolk, 1 cup cold water, and ¼ cup ice cubes in a bowl. (Keeping the liquid ice cold will reduce gluten development in the batter.) Add 1½ cups flour and sage. (Low-protein cake flour helps minimize the formation of the glutens that can lead to a bready crust.) Grasping four chopsticks, their tips pointed down, stab at the flour to combine it with the liquid until a loose, lumpy batter forms, about thirty seconds. Do not whisk, and do not use a fork; you want the batter to be barely mixed, so as not to activate the glutens. Pockets of dry flour should be visible in the liquid, which should have the consistency of heavy cream. (Mix the batter just before cooking, so that the flour particles have limited time to absorb moisture.) In the heat of the oil, that moisture will quickly dissipate, enhancing the tempura's crispiness.

Set bowl with batter over another bowl filled with ice water to keep cool.

Working in batches, dredge mushrooms in remaining flour, and dip into batter. Add to oil, and fry, flipping once, until crisp, 2-4 minutes. Using a slotted spoon, transfer to paper towels to drain and season with salt and pepper.