Tempura Mushrooms

• 3/4 lb button mushroom
• Marinade
• 4 tablespoons sherry wine
• 1 tablespoon soy sauce
• 1/2 teaspoon honey
• 1 teaspoon ginger, freshly grated
• 1 garlic clove, crushed
• Batter
• 1 egg white
• 2 tablespoons whole wheat flour
• 3 -4 tablespoons water
• 1/2 cup oil, sunflower for deep frying
• For serving
• 1 cup Chinese cabbage, shredded
• 2 sprigs watercress, fresh

1. Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
2. Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
3. Heat 1 inch oil in a deep skillet.
4. Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
5. Drain on paper towel and keep warm while cooking the remaining mushrooms.
6. Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.

button mushroom, marinade, sherry wine, soy sauce, honey, ginger, garlic, batter, egg, whole wheat flour, oil, chinese cabbage

Taken from www.food.com/recipe/tempura-mushrooms-125884 (may not work)