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Author: Tero Isokauppila

October is here and with it, the launch of my first cookbook, Healing Mushrooms. On October 10th (just nine days away!), you'll finally be able to grab your own copy of the book to add to your collection (or skip the line and pre-order here). To give you a taste of the incredible information you’ll find inside, today I’m sharing the recipe for Enoki Mushroom Fries. Check it out below, and be sure to mark your calendar for the official launch of the book later this month.

Enoki Mushroom Fries



  • 1⁄4 cup cornstarch
  • 1⁄4 cup coconut flour (or flour of your choice)
  • 1⁄2 tsp baking powder
  • 1 tsp ground turmeric
  • 1⁄2 tsp ground cumin
  • 1 large egg
  • 1⁄4 cup beer, kombucha, or other carbonated beverage
  • 1 cup frying oil (we like to use a combination of equal parts grapeseed oil and ghee)
  • 2 cups enoki mushrooms
  • Salt
  • Handful of fresh herbs, chopped (oregano, thyme, dill, etc.—use what you like!)
  1. In a large bowl, whisk together the cornstarch, flour, baking powder, turmeric, and cumin. Beat in the egg and beer. You want the batter to be thick, but still “dippable,” so add more liquid if needed.
  2. In a large wok, stockpot, Dutch oven, or deep fryer, heat the oil to 325°F. Adjust the heat to maintain the temperature.
  3. Coat the mushrooms in the batter, dipping and turning them in the bowl. Gently and carefully drop a handful at a time into the hot oil. Fry, flipping occasionally, until the mushroom fries are a deep golden-brown color and crisp all over, 4 to 6 minutes total. Transfer to a paper towel–lined plate to drain and sprinkle with salt. Repeat with the remaining mushrooms.
  4. Transfer to a large serving plate. Sprinkle with fresh herbs and serve with Mushroom Garlic Dip (page 182) or ketchup.

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