What to do with mushroom salts?  Here is a tasty recipe!

Tempura Green Beans With Mushroom Salt And Shallot Dip

           

            Shallot Dip

            2 shallots, 1 coarsely chopped, 1 thinly sliced into rings

            4 scallions, white and pale-green parts only, thinly sliced

            1 tablespoon Champagne vinegar or white wine vinegar

            Kosher salt

            ¼ cup mayonnaise

            ¼ cup sour cream

            2 tablespoons buttermilk

            2 tablespoons finely chopped fresh chives

            Freshly ground black pepper

            ¼ cup vegetable oil

        

Place chopped shallot, scallions, and vinegar in a food processor and season with salt. Process until finely chopped; transfer to a medium bowl. Whisk in mayonnaise, sour cream, buttermilk, and chives; season dip with salt and pepper.

            
Cook oil and shallot rings in a medium skillet over medium heat, stirring occasionally, until shallots are golden brown, about 4 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Set aside for serving.

         
  

          Tempura Green Beans

         8 ounces green beans, trimmed

         ½ cup all purpose flour

        ½ cup cornstarch

        ½ teaspoon baking powder

        ½ teaspoon kosher salt

        1 cup chilled club soda

Fit a large pot with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 375°.

            
Meanwhile, whisk cornstarch, flour, baking powder and kosher salt. Add club soda; whisk until batter is smooth.

            
Working in batches, dip green beans in batter, letting excess drip back into bowl, and fry, stirring gently with a slotted spoon if green beans stick together, until golden, about 3 minutes per batch. Using a spider or slotted spoon, transfer to paper towels to drain. Sprinkle with mushroom salt.

Top dip with crispy shallots and serve alongside green beans.