In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Tyler Westbrook prepares funghi fritti.

Funghi Fritti

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.