⌖ 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

Snow Oyster Tempura with Ponzu Dipping Sauce

Vegan swaps inside

Snow Oysters' delicacy makes them the right mushroom for tempura — the petals stay tender under the lacy crisp shell. Cold-soda-water batter is the trick; ponzu's the soulmate.

10min Prep
12min Cook
22min Total
Serves 3 as appetizer Yield
Medium Difficulty
Snow Oyster Tempura with Ponzu Dipping Sauce

    Steps

  1. 1

    Whisk all ponzu ingredients (except scallion) in a small bowl. Set aside.

  2. 2

    Heat 2 inches of oil to 365°F in a deep skillet.

  3. 3

    Dredge Snow Oyster petals lightly in 2 Tbsp flour — this helps batter cling.

  4. 4

    In a chilled bowl, whisk the egg yolk into the ice-cold soda water. Add the 1 cup flour and stir 6-8 strokes only. The batter should be lumpy and barely combined.

  5. 5

    Dip each petal in batter, let excess drip off, 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. Season with flaky salt immediately.

  7. 7

    Serve hot with the ponzu (garnished with scallion) for dipping.

Snow Oyster fuels Keeping Families Covered . 10% of every pound goes to the partner non-profit. Cook well, give well.

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