Directions

1. Fill a deep fryer or pot with at least 2 inches of oil and heat to 350°F.

2. In a blender, combine the water, masa harina, and salt and blend on high speed until smooth, then continue blending for an additional 2 to 3 minutes. If you want a super-smooth batter, strain it through a fine-mesh sieve into a bowl. Whether or not you strain the batter, refrigerate until cold.

3. Season the mushrooms with salt and pepper.

4. Pour extra masa harina for dredging into a bowl.

5. Dredge the mushrooms in the masa harina, shaking off the excess.

6. Dip the mushrooms into the chilled batter until fully coated and then carefully lower into the hot oil, making sure not to overcrowd them in the pot.

7. Fry in batches, flipping halfway through, until golden brown, 3 to 5 minutes.

8. Strain on a wire rack or paper towel-lined plate, season with more salt, and serve hot.

9. Garnish as you please: lime, pickled red onions and a dipping sauce of salsa macha mixed with mayonnaise are nice options.