So the Mushroom Channel is a blog dedicated to all things funghi. It’s a pretty good read despite it’s lack of diversity. Yesterday, I noticed they had an interview with Riccardo Ullio, the owner of notable Atlanta restaurants Sotto Sotto, Fritti, Cuerno, and Beleza. In that interview, Ullio shares with the crowd the method behind his Funghi Fritti. Enjoy!
Chef Riccardo’s Funghi Fritti
- 12 pounds assorted mushrooms (such as white, crimini, portobello, shiitake)
- 4 1/2 cups water
- 1 1/2 cups white wine
- 6 cups rice flour
- 1/4 cup chopped fresh rosemary
- Truffle oil, as needed
- Canola oil, as needed
- Salt, to taste Pepper, to taste
- Stem and cut the mushrooms into bite-sized pieces.
- In a large bowl, add the water and wine, then slowly whisk in the rice flour until the batter is the consistency of a thick gravy.
- Add the rosemary and season with salt and pepper to taste.
- Add the mushrooms and toss until the mushrooms are lightly and evenly coated.
- For each serving to order: Fry 8 ounces of the mushrooms at 350 degrees F, using a metal spoon to keep them from clumping, 3 to 4 minutes, or until the batter is crisp.
- Drain the mushrooms on a paper towel, then drizzle very lightly with truffle oil and season with salt and pepper to taste. Serve immediately.