Crispy on the outside, soft and moist in the middle. “Meaty” mushrooms with a salty, savoury coating make a fab appetizer for guests… or a fun snack solo.
Ok, so moment of truth here. I generally don’t make a recipe multiple times before putting it on the blog. I get an idea, try it out, hope for the best and if it turns out, on the blog it goes. If it doesn’t turn out, then no one even needs to know about it haha. But this was a multiple attempt recipe.
First, I’m still getting used to my airfryer. And yes, this is an airfryer recipe, but I give you an oven option too as I know not everyone has one of these magical devices. Secondly, this is a treasured food memory from my childhood. Every year my aunt and uncle would have a big fish fry to raise money for a local organization. It was a pretty big deal. I have never been for fish, even in my pregan days. But, part of the fish fry would include deep fried, battered mushrooms. I would pop one after one into my mouth and crunch down on the juicy, salty bites. It was heaven.
These are not those mushrooms. First of all, they are gluten free and don’t include eggs. And they aren’t deep fried. But that doesn’t mean they aren’t super delicious and awesome in their own way.
Crispy Breaded Mushrooms
1/2 cup of almond milk
1/2 cup of vegetable broth
2 tsp of tamari (or coconut aminos for a soy-free version)
16 oz of mushrooms (I used baby bellas)
1/2 cup of gluten-free bread crumbs** (see note)
1/2 cup of brown rice flour
1 tbsp of nutritional yeast
1/4 tsp each of dried garlic, oregano, dill & paprika
If you are using the oven, preheat the oven to 350. Wet a paper towel and clean your mushrooms by wiping and patting them. Combine all of the wet ingredients in one medium bowl and place all of the mushrooms in the bowl to marinade while you prepare the dry ingredients. Put all of the dry ingredients together and stir them together. Using slightly damp hands, take each mushroom individually and dredge it through the dry mixture. If using the oven, place on a parchment lined baking sheet and bake for 25 minutes. If using an airfryer, place the mushrooms in the basket and cook for 10 minutes at 350, shaking halfway through.
**Note I actually make my own breadcrumbs by taking the end pieces of a loaf of bread and putting them in a food processor until they break down into crumbs and store them in the freezer in an airtight container.