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

Preparation

1 Stem and cut the mushrooms into bite-sized pieces.
2 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.
3 Add the rosemary and season with salt and pepper to taste. Add the mushrooms and toss until the mushrooms are lightly and evenly coated.
4 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.
5 Drain the mushrooms on a paper towel, then drizzle very lightly with truffle oil and season with salt and pepper to taste. Serve immediately.

Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com