The Blooming Mushroom

Growing up it was almost impossible to miss the ads for the Bloomin' Onion. It's one of the few dishes outside of fast food and pizza that somehow made it into the American consciousness. How did a deep-fried onion become a concept that everyone new about? No matter its status, it's time to shake things up. So we went to Bowery Road to get their fun take on the classic with a Bloomin' Mushroom. Watch the video above or follow the recipe below.

Blooming Mushroom
Courtesy of chef Ron Rosselli, Bowery Road

Serves: 4

4 ea cluster Hen of the woods
Tempura mix (available for purchase at most grocery stores)
Seltzer water (instructions on tempura mix bag)
Yuzu kosho aioli
Lemon wedge
Chive, chopped
Togarashi spice
Salt to taste
½ gallon canola oil

Yuzu Kosho Aioli
5 Tbs kewpie mayo
3 tsp yuzu kosho paste (sub harissa)
1 tsp lime juice
1 tsp Worcestershire
pinch salt

Place canola oil in a stainless pot to fry. Bring oil to 350 or just until a few drops of tempura float right after dropped in oil. Follow tempura mix instructions to fry mushrooms. Garnish with lemon wedge, sprinkle with chopped chives, and serve alongside aioli for dipping.