14oz Mixed, large chopped, exotic mushrooms (portobello, crimini, shiitake)
2 cups white rice flour
Water to consistency
3 T chopped rosemary
1 T Salt
White Truffle Oil for garnish
1 qt canola oil for frying
In a mixing bowl combine rice flour, 2 T rosemary, 1 T salt, and cold water to the consistency of pancake batter.
Toss mushroom with enough batter to evenly coat.
Fry in 350 degree oil, being careful to not allow mushrooms to stick together, until golden.
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