Crispy Oven-Baked Mushrooms with Spicy Tahini Dip
Ingredients
- 10 oz King Oyster Mushrooms
- Aquafaba (chickpeas liquid or oat milk)
- Panko breadcrumbs
- 3/4 cup rice flour
- 3 tablespoons tapioca flour
- 1/8 tsp salt and dash of white pepper
- Oil for brushing
Tahini dip
- 1 tablespoon tahini
- 2 tablespoons hot water
- 1 teaspoon sriracha
- 1 teaspoon soy sauce
Preparation
Prepare the spicy tahini dip by mixing together 1 tablespoon tahini, 2 tablespoons hot water, 1 teaspoon sriracha, and 1 teaspoon soy sauce until well-combined.
Mix the 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 this sequence: first in aquafaba, then in flour, then again in aquafaba, and finally in breadcrumbs.
Place the coated mushrooms on the baking sheet pan, then brush them with a light coat of oil.
Bake for 12-13 minutes, flip, and bake for another 12-13 minutes.
Turn the broiler to low and broil for another 5 minutes.
Serve with the tahini dip.
Tips
You can air-fry using the 'fries' settings but the color may not be as golden.
