4 servings

Hands on: 10 minutes

Becky Stein/Special (ENLARGE)
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Total time: 20 minutes

Crisp, hot and packed with flavor, these mushrooms are almost guaranteed to become your favorite snack food.

Canola oil for frying

3/4 cup water

1/4 cup white wine

1 cup rice flour

2 teaspoons finely chopped fresh rosemary

Salt and pepper to taste

2 pounds assorted wild mushrooms, such as crimini, shiitake and oyster, cleaned and cut into bite-size pieces

Truffle oil

Heat 1 to 2 inches of oil in a fryer or deep pot to 350 degrees.

Combine the water and wine, and then slowly whisk the liquid into the rice flour until the batter is the consistency of thick gravy. Whisk in the rosemary and season the batter with salt and pepper.

Place the mushroom pieces in a large bowl. Add the batter mix to the mushrooms and toss until the mushrooms are lightly and evenly coated. Fry the mushrooms in the oil until they are brown and crisp, about 3 to 4 minutes. Drain the mushrooms on a paper towel, then drizzle very lightly with truffle oil and season them with salt and pepper.

Per serving: 357 calories (percent of calories from fat, 38), 11 grams protein, 46 grams carbohydrates, 6 grams fiber, 15 grams fat (1 gram saturated), no cholesterol, 69 milligrams sodium.