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Sides

Wild Setas with Tempura and Green Poblano Sauce

Ingredients

  • ½ onion, chopped
  • 5 garlic cloves
  • 5 cups poblano peppers, deseeded and chopped
  • 3 tablespoons oil
  • 2 cups cream
  • 1 cup milk
  • ½ cup vegetable stock
  • Salt and pepper to taste
  • 1 cup rice flour
  • 2 ounces Topo Chico, chilled
  • 2 ounces vodka, chilled
  • 2 ounces Mexican beer, chilled
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • 4 ounces trumpet mushrooms, thickly sliced
  • 4 ounces brown beech mushrooms, cut into pieces
  • 2 tablespoons maitake mushrooms, cut into pieces
  • Oil as needed for frying

Preparation

Saute onion, garlic and chilies in oil until translucent, about 10 minutes. Add cream, milk and stock and reduce by half, about 45 minutes. Puree and season with salt and pepper to taste.

Whisk together flour, Topo Chico, vodka, beer, cornstarch and salt. Coat mushrooms with batter and fry in oil preheated to 350 F until golden brown. Drain; sprinkle with salt and pepper. Serve with poblano cream sauce. Makes 2 servings.

Executive Chef Julio Peraza; Madrina; Dallas