YIELD Serves 4

TIME 1 hours

INGREDIENTS

Mushrooms and Breading:

• 1/2 lb mushrooms (Oysters or Lion’s Mane)

• 2 eggs

• 3/4 cup panko bread crumbs

• 1/4 cup cornstartch

• salt + pepper

• 1 tbsp garlic powder

• 2 tsp smoked paprika

Hot Honey Lime Sauce: 

• 6 tbsp salted butter

• 4 cloves garlic, minced

• 1/4 cup honey

• 1/3 tsp cayenne

• 1 tsp smoked paprika

• 1/2 tsp onion powder

• 1/4 tsp chili flakes

• 1 tbsp lime juice

Greek Yogurt Dipping Sauce: 

• 1/4 cup mayo

• 1 cup plain greek yogurt

• 1 tbsp lemon juice

• 1 tsp white wine vinegar

• 1 tsp garlic powder

INSTRUCTIONS

Preheat air fryer to 375F. 

• Set up a dredging station. In a bowl, whisk the eggs. In a separate bowl, mix together the panko, corn starch, salt and pepper, garlic powder, and smoked paprika. 

• Start off by dipping the mushrooms into the egg mixture, and then in the panko mix. Toss to ensure all sides are well coated. Air fry at 375F for 10 minutes. 

• While the mushrooms fry, make the hot honey and lime sauce. 

• In a small skillet, melt together the butter and garlic over medium heat. Cook until the butter starts to brown a little and the garlic is golden. Remove from the heat, and whisk in the honey, cayenne powder, paprika, onion powder, chili flakes, and lime juice. 

• Once the mushrooms are done, place them into a bowl and pour the hot honey and lime sauce all over them. Give them a quick toss, then air fry again at 375F for 5 minutes. 

• While the mushrooms re-fry, add all of the ingredients for the green yogurt dipping sauce in a small bowl, and mix to combine. 

• Top the mushrooms with a little extra honey drizzle and serve with the dip!