Tempura-Dipped Morels
Tempura Batter
1 cup club soda
1 cup rice flour
whisk ingredients together let stand 3 min.
Balsamic Port Reduction
1/2 cup balsamic vinegar
1 cup port wine
In stainless steel sauce pan over moderate high heat combine vinegar and port and reduce by 1/2 and set aside.
Wasabi Cream
2 Tbsp wasabi powder
2 Tbsp hot water
1 cup sour cream
Mix wasabi powder and water, cover and let stand 1 min add sour cream and combine and set aside.
To have perfect looking mushrooms vegetable oil must be heated to 365 degrees. Carefully dip mushrooms in tempura and let excess batter drain off. Slowly add mushrooms to oil one at a time. Fry on each side 3 min. and carefully transfer to a paper towel. Assemble morels on one side of plate while spooning balsamic port reduction on other side. Add a few dollops of wasabi cream.
