Air Fryer Breaded Mushrooms

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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

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 Combine 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.

Air-Fried Crab Rangoon

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I told myself that I was going to make something special to eat on Valentine’s Day, but kept vacillating between an Olive Tart, Beef Wellington Tart, and homemade Crab Rangoon. Because I'd made the Crab Rangoon filling the day before, it seemed the easiest option.

Nothing could be simpler than this. Put the filling together ahead of time -- it will keep in the fridge for 1 to 2 days -- and then just assemble when the mood hits. 

As Santa had brought me a combination convection/toaster oven/air fryer for Christmas (this one), I thought I would air fry them. They were crispy on the outside like homemade potato chips, and wonderfully creamy on the inside. I imagine they would work out just as well in the oven. Either way, you need to make these. Now!

Air-Fried Crab Rangoon

1 8-oz. pkg. cream cheese

2 scallions, cut into 1-inch slices
1 6-oz. can lump crab meat
½ t. Worcestershire sauce
¼ to ½ t. garlic salt
¼ t. freshly ground black pepper
2 to 4 drops hot sauce
1 pkg. Melissa’s Wonton Wrappers

Place all ingredients into the work bowl of a food processor and pulse until creamy. Place wonton wrappers onto a flat surface, and dampen all four sides with a bit of water (you can use your finger or a pastry brush for this). Fold up all four sides to the top, and pinch closed. Spray with olive oil cooking spray, and bake at 350°F for five minutes.

Serve with Sweet and Sour Sauce.

 Makes two dozen