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I know there are many of you out there who are far more intrepid
than I, and you people have been ordering in, picking up, and otherwise
consuming restaurant food. I applaud you; I haven’t built up the courage to do
that quite yet. As a consequence, I find myself craving some of my local
favorites, including deep-fried mushrooms. Now, I am not about to deep-fry
anything in my home. I don’t like the mess, I don’t like the smell, I don’t
like having to deal with that oil when all is said and done. So, I got to
thinking, that it would surely be possible to make similar mushrooms in an air
fryer. They would be lighter in both taste and calories, and no doubt be easier
(and cleaner) to make. These are the result of a number of experiments, and I
think they are real winners! If you haven’t gotten yourself an air fryer yet, I
strongly recommend that you do. I also recommend this one. It is a combination toaster oven/confection oven/air fryer.
Because all these features are combined into one, you get a lot of bang for
your buck, and it takes up the space of only one appliance rather than three.
Air Fryer Breaded Mushrooms
1 8-oz. pkg. button mushrooms
1 8-oz. pkg. button mushrooms
Water
3 T. flour
1 egg, lightly beaten with 1 T. water
½ c. Panko bread
crumbs
½ c. Italian bread crumbs
½ T. dried parsley
½ t. garlic salt
1/8 t. Creole seasoning
Place parchment or waxed paper on a large plate or tray; set
aside.
Create a dipping station by filling four bowls accordingly:
#1 water
#2 flour
#3 egg mixture
#4 Combined panko and Italian bread crumbs, parsley, garlic salt,
and Creole seasoning
Dip each mushroom in bowls in order, i.e. water, then flour,
then eggs, and lastly the bread crumb mixture.
Make sure to coat the mushroom completely in each step. As you
do, place each on the wax paper-lined plate.
Place coated mushrooms in fridge for 30-45 minutes to allow
coating to set.
Place mushrooms in a single layer in the air fryer pan. Lightly
spray with olive oil spray. Cook at 400°F for 7 minutes total, flipping them over halfway through the
cooking time.
5 comments:
Those really do look crispy-crunchy and delicious. I would love to have been a recipient of your other experiment results. My husband is the master deep fryer and does it on the deck with his deep fryer. He maintains it, changing the oil and cleaning the fryer periodically, so the only bad thing about it of course is the calories. I know an air fryer would be better for us though!
Patti,
I'm with you. It's going to be a long time until I'm comfortable eating restaurant food! I have been vacillating about purchasing an air fryer. I've actually had on in my cart on 3 different occasions, but I always put it back. My reasons: we don't eat meat, fish or chicken- so I figure I'd be making lots of french fries - which I don't want to eat.. Anyway, if I do decide to get one, I'll look into your recommendation. thanks
I prefer homemade foods! These breaded mushrooms look so crunchy and yummy. Have a great weekend, Pattie!
I'm showing this to Mike so he can make them. We've had an air fryer for a couple years and don't use it much but this could change things! I started using the air fryer for chicken flautas and they came out pretty good.
I have made these and they are soo good.you should also try homemade onion rings in the air fryer.I use my air fryer almost daily and I don't buy frozen food I make it from scratch,its so easy.
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