Sriracha Pea Crusted Mushrooms with Celery-Garlic Mayo

About a month ago, I quit social media. Instagram – logged out. Facebook – deactivated. Deleted both apps from my phone. I thought it would be an adjustment or I’d miss it, but it felt like instant freedom. The urge to constantly grab my phone and scrollscrollscroll is gone, and feels so great. If you want to stay connected with new content here (?), just subscribe to my newsletter, which I’ll send out with every new post. I’m still on Pinterest.

This recipe is so super simple and delicious. After throwing a can of sriracha peas next to a package of mushrooms in my grocery cart the other day, I got the idea to grind the peas up and use them as a seasoning in a panko crust for mushrooms.

Just like sriracha peas, this crust is slightly spicy + sweet, and perfectly seasoned. I didn’t feel like I needed to add any anything extra to it.

Look at that crispy outside and shroomy meaty inside! These two things together make the perfect bite. The simple sauce here has a kiss of raw garlic and finely minced celery for a little crunch that’s perfect for dunking.

First, pull your ingredients together.

Dip the mushrooms into the VeganEgg mixture, then flour, back into the VeganEgg mixture, then coat with the panko mixture. Spray all sides with cooking spray, pop into the airfryer in a single layer and bake at 400. Depending on the size of mushrooms, you’ll need to increase or decrease the time. I used pretty large white mushrooms here, but if you go with smaller ones, just check on them every few minutes, and flip when golden brown, giving the other side a chance to develop some color and crispiness.

These mushrooms are dunked and coated, waiting to be baked to crispy perfection in the airfryer. Be sure to spray really well with cooking spray (I spritzed them well twice during cooking time) to allow the golden color to develop and to get that little crunch.

These also reheat very well in the airfryer. I think you could also put these into the oven to bake—just flip when golden brown and keep an eye on them. Enjoy!

Favorite podcasts from this week + some gratitude. ?

This Is Actually Happening

All TIAH episodes are just intensely personal, life-altering experiences and observations of everyday people, starting with “what if”. Nothing shiny, polished or overproduced here. I love hearing different perspectives, stories and experiences in this podcast.

like mind like body | Minisode: Free Guided Meditation for Pain

When things get difficult physically or mentally (or even when they are not), this is my go-to guided meditation.

What I’m grateful for this week:

1. We got new patio furniture, and sitting outside reading a book or listening to a podcast on our porch during the evening is so peaceful.

2. I’ve started journaling. It’s weird right now, but grateful that it was suggested to me.

3. My discovery of Samantha Irby‘s amazing essays. Check her work out here and here and laugh your ass off, get grossed out at some parts and also probably cry.

Hi there, reader! If you make this recipe and love it, would you mind leaving a 5-star review? You can do this in one-click via the “leave a reply” section at the bottom of this post. It’s a really simple action that helps me out tremendously. Thank you as always for your support and happy cooking! xo

Sriracha Pea Crusted Mushrooms with Celery-Garlic Mayo

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★★★★★

5 from 2 reviews

• Author: erin wysocarski
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x

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Description

Meaty mushrooms, coated in a blend of panko and ground sriracha peas. Served with vegan mayo with finely mined celery and a touch of grated garlic for dunking.

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Scale 1x2x3x

Ingredients

for the mushrooms

• 12 oz. mushrooms, stems removed (I used large white mushrooms, but brown and any variety of sizes will work too — see NOTES)
• 1 TB Follow Your Heart Egg, whisked with 3/4 cup cold water
• 1/2 cup AP flour
• 1 cup sriracha peas, finely ground in a food processor
• 1 1/2 cup panko crumbs
• cooking spray

for the celery-garlic mayo

• 1/2 cup vegan mayo
• 2 stalks celery, finely diced
• 1 large clove of garlic, grated on a microplane grater

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Instructions

for the mushrooms

1. Set up three medium-sized bowls: first bowl is the vegan egg mixture, second bowl is the flour, third bowl is the ground sriracha peas mixed with the panko.
2. Working one piece at a time, dip the mushroom into the egg mixture, then the flour, then back into the egg mixture, then coat in the panko.
3. Spray all sides with the cooking spray. Place into an air fryer. Bake at 400 for 10 minutes. If using smaller mushrooms, bake for less time, keeping and eye on them.
4. Flip, spray with a little more oil, then bake for 5 to 10 minutes more, or as needed. The mushrooms are done when nicely golden brown all over.
5. Serve immediately with the celery-garlic mayo.

 

Notes

1. You can use any variety of mushrooms here. For smaller mushrooms, reduce the cook time.
2. These reheat very well in the airfryer! I reheated without any cooking spray, and they came out super crispy and delicious.