Crispy Buffalo Mushrooms
Prep time
Cook time
Total time
This recipe was made or an air fryer or convection oven. If you don't have one, you can bake the mushrooms in a 400°F oven until crisp and golden, about 10 minutes or so.
Author: Dole
Recipe type: Appetiser
Cuisine: American
Serves: 8 servings (32 mushrooms)
Ingredients
- 1½ cups white whole wheat flour (can sub regular whole wheat flour or all-purpose flour)
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ to 1¾ cups seltzer water
- 2¼ cups whole wheat panko breadcrumbs
- 1 pound mushrooms, halved lengthwise
- Spray oil
- ½ cup cayenne pepper hot sauce
- 3 tablespoons dairy-free buttery spread, melted
- 3 green onions, thinly sliced
Instructions
- Line a rimmed baking pan with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, salt, and pepper. Whisk in 1½ cups seltzer water until relatively smooth. If the batter seems to thick, whisk in up to ¼ cup more seltzer water.
- Place the breadcrumbs in a wide, shallow dish.
- Dip the mushroom halves in the batter to coat, allowing excess to drip off, then roll them in the breadcrumbs to coat. Place them on your prepared pan.
- Preheat a 3-quart or larger air fryer to 400°F for 5 minutes.
- Spray the mushrooms with oil or nonstick cooking spray.
- Air fry the mushrooms, in 3 batches, for 5 minutes per batch, or until golden brown and crisp, turning once.
- Transfer the mushrooms to a rimmed baking pan and keep them warm in the oven.
- In a large bowl, whisk together the hot sauce and buttery spread. Add the mushrooms and toss to coat.
- Let cool for a few minutes before serving - they will be hot on the inside! Serve the mushrooms sprinkled with onions, and with your favorite dairy-free dressing as a dip.
Nutrition Information
Serving size: 4 mushrooms Calories: 177 Fat: 5g Carbohydrates: 30g Sugar: 2g Sodium: 718mg Fiber: 5g Protein: 6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-crispy-buffalo-mushrooms