⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Recipe · Mushroom 101

Elm Oyster Tempura with Citrus Salt

Vegan swaps inside

Elm Oysters' tight petal structure holds tempura batter without going soggy. Lacy crisp shell, tender interior, dusted with lemon-zest salt instead of dipped — eat with your hands.

10min Prep
12min Cook
22min Total
Serves 3 as starter Yield
Medium Difficulty
Elm Oyster Tempura with Citrus Salt

    Steps

  1. 1

    Make the citrus salt: rub the lemon + lime zest into the flaky salt with your fingertips, add the sugar pinch, mix.

  2. 2

    Heat 2 inches of oil to 360°F in a deep skillet.

  3. 3

    Dredge Elm Oyster petals very lightly in 2 Tbsp flour.

  4. 4

    In a chilled bowl, whisk the egg yolk into the ice-cold sparkling water. Add the 1 cup flour; stir just 6-8 strokes. Lumpy is correct.

  5. 5

    Dip each petal in batter, slide into oil. Fry 2-3 at a time, 90 seconds per side, until lacy and pale gold.

  6. 6

    Drain on a wire rack. Sprinkle generously with the citrus salt while hot.

  7. 7

    Pile onto a plate. Eat immediately, with cold beer or sake.

Elm Oyster fuels Feed My Starving Children . 10% of every pound goes to the partner non-profit. Cook well, give well.

More from this mushroom

Other ways to cook Elm Oyster

Elm Oyster & Wild Rice Pilaf with Toasted Almonds

Elm Oysters are firmer than typical oysters and hold up to long cooking. Perfect for a pilaf. Earthy mushroom, nutty wild rice, toasted almonds, parsley, lemon. Vegetarian centerpiece.

45 min · View recipe →

Elm Oyster Gnocchi in Brown Butter & Sage

Pillowy gnocchi seared crisp in nutty brown butter, then Elm Oysters folded in to soak up the brown bits. Sage carries it; a snowfall of parmesan finishes. 25-minute dinner, restaurant-grade flavor.

20 min · View recipe →