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1
For the Candied Garlic Syrup: In a small nonreactive saucepan, stir together sugar and vinegar and bring to a boil over medium-high heat.
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2
Add garlic and turn the heat down to low; cook until garlic is golden brown and soft, about 30 minutes.
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3
Store garlic in the syrup mixture, covered, in the refrigerator.
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4
For the Mushrooms: Trim tough root end from mushrooms, leaving clusters as intact as possible.
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5
Set aside.
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6
Cut cheese into 1/2-inch chunks and place in a microwave-safe bowl.
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7
Loosely cover with wax paper or parchment paper and microwave on 50 percent power until cheese softens but doesnt completely melt, about 30 seconds.
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8
In a 2-quart saucepan, bring cream to a boil over medium-high heat.
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9
Stir in cheese, a couple of grinds of white pepper, and a small pinch of salt until everything looks smooth.
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10
Keep the fonduta warm until youre ready to serve it.
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11
(If you need to hold it for more than an hour, it keeps warm best in a double boiler.
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12
).
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13
Heat oil in a deep fryer to 350 degrees.
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14
Place a cooling rack over a baking sheet.
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15
In a large bowl, whisk together cornstarch, flour, fresh and dried sage.
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16
Add a few ice cubes to the club soda and swirl to chill.
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17
Remove ice cubes and whisk club soda into cornstarch mixture to form a smooth batter.
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18
Working with 1 mushroom cluster at a time, dip and swirl cluster in batter to completely coat mushrooms.
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19
Let excess batter drip away, then drop clusters, 1 by 1, into the fryer and fry until crispy, about 2 minutes.
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20
The mushrooms wont brown but will have a very crispy coating.
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21
Using a spider strainer or tongs, transfer fried mushrooms to rack and immediately sprinkle with salt.
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22
For each plate, spoon one-quarter of fonduta in the center, drizzle with Candied Garlic Syrup, then mound one-quarter of fried mushrooms on top.
