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
- Dash of white pepper
- Oil for brushing (high heat tolerant)
Tahini dip
- 1 tablespoon tahini
- 2 tablespoons hot water
- 1 teaspoon sriracha
- 1 teaspoon soy sauce
Preparation
Mix the rice flour and tapioca flour with salt and 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 first in aquafaba, then in the flour mixture, 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, then flip and bake for another 12-13 minutes.
Turn the broiler to low and broil for an additional 5 minutes.
Mix together 1 tablespoon tahini, 2 tablespoons hot water, 1 teaspoon sriracha, and 1 teaspoon soy sauce until well-combined to make the tahini dip.
Serve the baked mushrooms with the tahini dip.
Tips
For an air-fry method, use the 'fries' setting, but the color may not be as golden.
