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 tsp 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
Mix flours in a bowl with salt and white pepper and set aside.
Place the aquafaba and breadcrumbs on separate plates.
Preheat oven to 475F and lightly brush a sheet pan with oil, set aside.
Dip mushrooms in aquafaba, then flour, then aquafaba again, and finally breadcrumbs.
Place them on the baking sheet pan and brush with a light coat of oil.
Bake for 12-13 minutes, flip, and bake for another 12-13 minutes.
Turn broiler to low and broil for another 5 minutes.
Serve with tahini dip.
Spicy tahini dip
Mix together tahini, hot water, sriracha, and soy sauce until well-combined.
Tips
For air-frying, use the 'fries' setting, but the color may not be as golden.
