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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.

Fry in 350 degree oil, being careful to not allow mushrooms to stick together, until golden.

Remove onto paper towels, then pile on two appetizer plates and finish with a drizzle of truffle oil and the remaining rosemary. Serve immediately.