Sarah Brown
Air fryers have become increasingly popular in recent years, and for good reason. They offer a healthier alternative to deep-fried foods, such as breaded mushrooms, without compromising on taste and texture. In this guide, we will explore the steps to achieving crispy, juicy, and tender air-fried breaded mushrooms, as well as the key ingredients and cooking times required. We will also discuss the versatility of this recipe, including serving suggestions and reheating methods, so you can enjoy these delicious mushrooms as a snack, appetizer, or side dish.
| Characteristics | Values |
|---|---|
| Type of mushrooms | White button, Crimini, Baby Bella, Cremini |
| Type of breadcrumbs | Panko, Italian seasoned |
| Other ingredients | Flour, eggs, milk, olive oil, sesame oil, spices, salt, pepper, garlic powder, onion powder, paprika, seafood seasoning, Italian seasoning |
| Temperature | 360-390°F |
| Cooking time | 5-20 minutes |
| Dipping sauces | Buttermilk ranch, marinara, Caesar dressing, garlic aioli, horseradish sauce, pizza sauce |
| Calories | 106-109 kcal |
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What You'll Learn
Choosing the right mushrooms
Firstly, it is recommended to opt for smaller mushrooms, such as button mushrooms, cremini mushrooms, or baby bella mushrooms. Smaller mushrooms are ideal as they cook more evenly and can be eaten in one or two bites, making them perfect appetisers or snacks. White button mushrooms are a versatile option and work great in an air fryer, providing a nice crunchy texture. Crimini mushrooms are also a popular choice due to their slightly more robust flavour compared to white mushrooms.
When selecting mushrooms, it is essential to consider their moisture content. Mushrooms are naturally high in water, so choosing mushrooms that are not overly moist is crucial for achieving a crispy texture after breading and air frying. Look for firm, plump mushrooms with dry caps and avoid those that appear slimy or wet.
Before cooking, it is important to clean the mushrooms thoroughly. Use a damp cloth or paper towel to gently wipe away any dirt or debris from the mushrooms' surfaces. Avoid rinsing the mushrooms in water, as they can absorb moisture, leading to a soggy texture and altered taste.
While smaller mushrooms are generally preferred, if you choose larger varieties, be sure to cut them into uniform sizes before breading and air frying. This ensures even cooking, so all your mushrooms turn out juicy and tender without being undercooked or overcooked.
Lastly, when selecting mushrooms, consider the flavour profile you want to achieve. Different mushroom varieties offer distinct flavours that can enhance your dish. For instance, cremini mushrooms have a more earthy and nutty flavour compared to the milder taste of white button mushrooms. Choose the type of mushroom that best complements the seasonings and spices you plan to use in your breading mixture.
By following these tips and choosing the right mushrooms, you'll be well on your way to creating mouthwatering air-fried breaded mushrooms that your family and friends will surely enjoy!
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Preparing the mushrooms
Next, prepare your dredging station. You will need three shallow bowls or trays. In the first bowl, place some all-purpose flour. This will help to absorb any excess moisture from the mushrooms and prevent them from becoming soggy. In the second bowl, whisk an egg or two with a splash of milk or olive oil. This will act as a binding agent for the breadcrumbs. In the third bowl, combine your breadcrumbs with any desired seasonings. You can use plain breadcrumbs, or add spices like garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper to give your mushrooms an extra kick.
Now you are ready to dredge the mushrooms. First, dip them in the flour, shaking off any excess. Then, dip them in the egg mixture, letting any excess drip off. Finally, coat them in the seasoned breadcrumbs. Repeat this process a second time for an extra crispy coating. Place the breaded mushrooms on a plate, making sure they are not overlapping, and give them a light misting of cooking spray.
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Making the breading
For the flour, you can use all-purpose flour. This helps to absorb excess moisture from the mushrooms and prevent them from becoming soggy. For the eggs, you will need one or two, depending on the amount of mushrooms. Beat the eggs well. You can also add a small amount of milk and olive oil to the egg mixture to create a thicker, crispier coating.
For the breadcrumbs, you can use plain breadcrumbs, panko breadcrumbs, or a combination of both. Panko breadcrumbs will give a nice crunch to the mushrooms. You can also add seasonings to your breadcrumbs for extra flavour. Some popular seasonings include garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Mix your chosen seasonings into the breadcrumbs, and feel free to experiment with different combinations to find your favourite flavour profile.
Once you have prepared your three bowls, you can start dredging the mushrooms. First, dip the mushrooms into the flour, then into the egg mixture, letting any excess drip off. Finally, coat them with the seasoned breadcrumbs. You can double up on the coating by repeating the process, dipping the mushrooms back into the egg mixture and then into the breadcrumbs a second time.
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Cooking the mushrooms
Firstly, make sure your mushrooms are clean. Wipe them with a damp cloth to remove any dirt and cut off any rough stems. If you're using large mushrooms, cut them into halves or quarters so that they are bite-sized. You want the mushrooms to be roughly the same size so that they cook at the same rate.
Next, prepare your dredging station. You'll need three shallow bowls or trays: one with flour, one with beaten eggs, and one with breadcrumbs. You can season the flour with salt and pepper if you like, and you can also season the breadcrumbs with garlic powder, onion powder, paprika, Italian seasoning, or salt and pepper.
Now, it's time to dredge the mushrooms. First, dip them in the flour, then in the egg (letting any excess drip off), and finally in the breadcrumbs. Make sure the breadcrumbs are thoroughly coated before placing the mushrooms in the air fryer basket. Repeat this process until the air fryer basket is full or you run out of mushrooms. Remember not to overcrowd the basket—the mushrooms should have a little space between them so they can get crispy. You might need to cook them in batches.
Once your mushrooms are in the air fryer basket, give them a spritz with cooking oil spray to help them get nice and golden. Then, cook them at a temperature between 360°F and 390°F for around 6 to 12 minutes, shaking the basket halfway through. They're done when they're golden brown and have softened.
Serve your mushrooms hot with your favourite dipping sauce, such as ranch, marinara, Caesar dressing, garlic aioli, or pizza sauce. Enjoy!
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Storing and reheating
Storing breaded mushrooms:
To store leftover breaded mushrooms, first, let them cool down to room temperature. Then, place them in an airtight container and store them in the fridge. They will stay fresh for up to 3-4 days. If you want to freeze them, place them on a sheet pan and put them in the freezer for a few hours before transferring them to a freezer bag. They can be stored in the freezer for up to 6 months.
Reheating breaded mushrooms:
The best way to reheat breaded mushrooms is to use an air fryer, as this will help maintain their crispy texture. Preheat the air fryer to 360-390˚F (182°C) for about 3 minutes. Place the frozen or thawed mushrooms in the air fryer and cook for about 10 minutes, turning them halfway through. If you are reheating from the fridge, cook for 1-2 minutes until heated through.
You can also reheat breaded mushrooms in the oven. Preheat the oven to 400 degrees Fahrenheit. Spread the frozen mushrooms on a sheet pan and bake for 15-20 minutes until hot and crispy.
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