In a food processor, puree fish with the egg and cream. Check for seasoning. In a chilled stainless steel bowl, fold in crab and chervil into the mousse. Place in a pastry bag and stuff each mushroom. Dip each mushroom in tempura batter (recipe to follow) and in a 375 degree fryer, fry until golden brown.
TEMPURA BATTER:
In a bowl, whisk in soda into the flour until a pancake batter consistency is achieved.
EDAMAME AND TRUFFLE PUREE:
Saute shallots until soft. Add chicken stock and bring to boil. Check for seasoning. Add edamames to stock. Simmer for 30 minutes until very soft. Puree in food processor with truffle oil and butter. Fold in truffles and season with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	629.05 Kcal (2634 kJ)
Calories from fat	130.25 Kcal
		% Daily Value*
Total Fat	14.47g	22%
Cholesterol	98.97mg	33%
Sodium	821.2mg	34%
Potassium	690.11mg	15%
Total Carbs	94.74g	32%
Sugars	11.49g	46%
Dietary Fiber	5.57g	22%
Protein	31.59g	63%
Vitamin C	5.7mg	10%
Vitamin A	0.4mg	14%
Iron	1.9mg	11%
Calcium	80.4mg	8%

Amount Per 100 g
Calories	150.32 Kcal (629 kJ)
Calories from fat	31.12 Kcal
		% Daily Value*
Total Fat	3.46g	22%
Cholesterol	23.65mg	33%
Sodium	196.23mg	34%
Potassium	164.91mg	15%
Total Carbs	22.64g	32%
Sugars	2.75g	46%
Dietary Fiber	1.33g	22%
Protein	7.55g	63%
Vitamin C	1.4mg	10%
Vitamin A	0.1mg	14%
Iron	0.5mg	11%
Calcium	19.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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