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4 Servings


2 lb Assorrted Wild Mushrooms
1 c Rice Flour
3/4 c Water
1/4 c White Wine
2 t Chopped Rosemary
Truffle Oil
Canola Oil


  • Clean and cut the mushrooms into bite-size pieces.
  • Add the wine to the water, then slowly whisk it into the rice flour until the batter is the consistency of a thick gravy.
  • Add the rosemary and season it with salt and pepper.
  • In a large bowl, add the bater mix to the mushrooms and toss until the mushrooms are lightly and evenly coated.
  • Fry in 350 degree oil for 3-4 minutes until the batter is crisp.
  • Drain mushrooms on a paper towel then drizzle very lightly with truffle oil and season with salt and pepper.

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