Kathie Lee & Hoda: Francesco Palmieri Mushroom Tempura Recipe


Kathie Lee & Hoda: Francesco Palmieri Interview

Kathie Lee Gifford and Hoda Kotb were joined by Francesco Palmieri, who has worked in the kitchen at some of the best restaurants in New York City. He recently has opened his first restaurant, The Orange Squirrel, in his hometown of Bloomfield, N.J. In the Today Show kitchen, Francesco shared some lighter recipes that are perfect for the end of summer. He shared his Mushroom Tempura recipe with Kathie Lee and Hoda. If you like this recipe, you may want to also check out Francesco’s Broccoli Gratin recipe. Both great recipes to try as the summer months wind down.

Francesco Palmieri: Mushroom Tempura Recipe

Mushroom Tempura Recipe: Kathie Lee & Hoda

Francesco Palmieri, who recently opened his first restaurant, The Orange Squirrel, in Bloomfield, N.J. shared his Mushroom Tempura recipe.


Ingredients For The Mushrooms

  • 1/3 pint crimini mushrooms
  • 1/3 pint shitaki mushrooms (small bite size)
  • 1/3 pint oyster mushrooms
  • 8 each cherry tomatoes
  • White truffle oil, to taste
  • Salt and pepper, to taste

Ingredients For Artichoke Aioli

  • 1 tablespoon roasted garlic puree
  • 8 tablespoons mayonnaise
  • 1 teaspoon squeezed lemon juice
  • 1 jar artichoke hearts
  • 4 pinches smoked paprika powder (to sprinkle on top of artichoke aioli )

Ingredients For Tempura Batter

  • 1 pound rice flour
  • 1 pound corn starch
  • 1 tablespoon baking soda
  • 1 bottle Italian beer
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped roesmary
  • 1 teaspoon chopped sage

Directions For Artichoke Aioli

  1. In a food processor, combine the lemon juice, artichoke hearts, mayonnaise and garlic puree
  2. When finished, sprinkle paprika powder on top of aioli

Directions For Tempura Batter

  1. Take the corn starch, baking soda and flour and mix together
  2. Using cold water, adjust the consistency
  3. Add the rest of the ingredients and stir

Directions For Tempura Mushrooms

  1. Combine the mushrooms and tempura batter in a mixing bowl
  2. Stir the mixture together to make sure you cover the mushrooms with the batter
  3. Add the mushrooms to fry oil

To Serve

  1. When mushrooms are crispy, add tomatoes, truffle oil, salt and pepper
  2. Serve with artichoke aioli sprinkled with paprika on the side


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