Bang Bang Fried Maitake Mushrooms

YIELD Serves 4

TIME 30 minutes

INGREDIENTS

  • 1/2 lb. Maitake Mushrooms

SAUCE:

  • 1/2 cup mayonnaise

  • 2 tbsp. sweet Thai chili sauce

  • 1 tsp. rice vinegar

BREADING:

  • 1 cup flour

  • 3 eggs

  • 1 cup panko breadcrumbs

  • garlic powder

  • onion powder

  • smoked paprika

  • salt

  • pepper

INSTRUCTIONS

  • Rip the mushroom in bit-sized shreds, and set aside.

  • Mix together all of the ingredients for the sauce, and let it sit.

  • Pour the flour onto a plate.

  • Crack the eggs in a bowl, and whisk until smooth.

  • In a separate bowl, combine breadcrumbs and seasoning.

  • One by one, slowly coat the mushroom clusters in flour.

  • Dredge the floured mushrooms through the eggs, then toss in the spiced breadcrumbs until coated.

  • Arrange them on a surface and spray with a high-heat tolerant oil.

  • Place the mushrooms in the air fryer, in one flat layer. Cook in batches as needed - you want to get maximum airflow, so be sure not to over-crowd them!

  • Set the temperature to 360 degrees F, and set the timer for 7 minutes. Flip and cook for an additional 5 minutes if needed to become golden-brown.

  • Serve with the dipping sauce.

NOTE: You can fry these mushrooms in the traditional way, just skip the steps after the breading and use a deep-fryer or skillet instead. We prefer the air fryer here, because it keeps the flavor light.

Entrée, Side Dish, MaitakeDavid WellsHenosismaitake, Maitake, Mushroom recipeComment