Crispy Oven-Baked Mushrooms with Spicy Tahini Dip
Ingredients
- 10oz King Oyster Mushrooms, cleaned and cut into stick shapes
- Aquafaba (chickpeas liquid or oat milk)
- Panko breadcrumbs (substitute with gluten-free breadcrumbs if needed)
- 3/4 cup rice flour
- 3 tablespoons tapioca flour
- 1/8 tsp salt and dash of white pepper
- Oil for brushing (oil that can withstand high heat)
Spicy tahini dip
- 1 tablespoon tahini
- 2 tablespoons hot water
- 1 teaspoon sriracha
- 1 teaspoon soy sauce
Preparation
Mix the flours with salt and white pepper in a bowl and set aside.
Place the aquafaba and breadcrumbs on separate plates.
Preheat the oven to 475F and lightly brush a sheet pan with oil; set aside.
Mix together 1 tablespoon tahini, 2 tablespoons hot water, 1 teaspoon sriracha, and 1 teaspoon soy sauce until well-combined.
Dip the mushrooms in this sequence: aquafaba, flour, aquafaba again, and breadcrumbs.
Place the coated mushrooms on the baking sheet and brush with a light coat of oil.
Bake for 12-13 minutes, then flip and bake for another 12-13 minutes.
Turn the broiler to low and broil for another 5 minutes.
Serve with the tahini dip.
Air-fry method
Air-fry the mushrooms using the 'fries' setting, but note that the color may not be as golden.
