Crispy Oven-Baked Mushrooms with Spicy Tahini Dip
Ingredients
- 10oz King Oyster Mushrooms
- Aquafaba (chickpeas liquid or oat milk)
- Panko breadcrumbs
- 3/4 cup rice flour
- 3 tablespoons tapioca flour
- 1/8 teaspoon salt
- Dash of white pepper
- Oil for brushing
Spicy tahini dip
- 1 tablespoon tahini
- 2 tablespoons hot water
- 1 teaspoon sriracha
- 1 teaspoon soy sauce
Preparation
Clean the mushrooms with a damp towel and cut them into stick shapes.
Mix 1 tablespoon tahini, 2 tablespoons hot water, 1 teaspoon sriracha, and 1 teaspoon soy sauce until well-combined to make the spicy tahini dip.
Mix the rice flour and tapioca flour with 1/8 teaspoon salt and a dash of white pepper in a bowl and set aside.
Place the aquafaba on one plate and the panko breadcrumbs on another plate.
Preheat the oven to 475°F and lightly brush a sheet pan with oil; set aside.
Dip the mushrooms in this sequence: first in aquafaba, then in the flour mixture, then again in aquafaba, and finally in breadcrumbs.
Place the coated mushrooms on the prepared baking sheet and brush them lightly with oil.
Bake for 12-13 minutes, flip them, and bake for another 12-13 minutes.
Turn the broiler to low and broil for another 5 minutes.
Serve with the spicy tahini dip.
Tips
For an air-fry method, use the 'fries' setting, but the color may not be as golden.
