These breaded, air-fried mushroom bites from Olives for Dinner blogger Erin Wysocarski are excellent appetizers or finger meals for the vacation season. You need to use any number of mushrooms on this recipe, however cooking time will range primarily based on measurement.
What you want:
For the garlic mayo:
½ cup vegan mayonnaise
2 stalks celery, finely diced
1 giant clove garlic, grated on a microplane grater
For the mushrooms:
12 mushrooms, stems eliminated
1 tablespoon powdered vegan egg, whisked with ¾ cup chilly water
½ cup all-purpose flour
1 cup sriracha peas, finely floor in a meals processor
1½ cup panko crumbs
Cooking spray, for greasing
What you do:
- For the garlic mayo, in a small bowl, mix all components and put aside.
- For the mushrooms, in two separate medium bowls, place vegan egg combination and flour. In third bowl, place floor sriracha peas combined with panko.
- One by one, dip mushroom into egg combination, then flour, then again into egg combination, then coat in panko. Spray all sides of mushrooms with cooking spray and place into an air fryer. Bake at 400 levels for 10 minutes. If utilizing smaller mushrooms, bake for much less time, keeping track of them.
- Flip, spray with just a little extra oil, then bake 5 to 10 minutes extra, or as wanted. Mushrooms are accomplished when properly golden brown throughout. Serve instantly with garlic mayo.
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