These crispy air-fried mushrooms are coated in a mixture of ground sriracha peas and panko, then air-fried. They are light and crispy with a kick of sweet heat. A rich and creamy celery-mayo sauce adds a touch of clean flavor and a little crunch that pulls everything together.
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.
How to use sriracha peas in a breading to create a crispy and spicy coating for mushrooms
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 and 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.
Key Ingredients
First, pull your key ingredients together.
How to bread the mushrooms
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!
Check out these recipe for more ways to use mushrooms!
Grilled Bok Choy with Salty + Spicy Oyster Mushrooms
Seared King Oyster Mushrooms + a Homemade Teriyaki Glaze
Baked Oyster Mushrooms with Dynamite Sauce
Lobster Mushroom Tempura Rolls
Oyster Mushroom Tacos with Chipotle + Lime Sauce
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Crispy Air-Fried Mushrooms
- Total Time: 40 minutes
- Yield: 2 servings
- Diet: Vegan
Description
These crispy air-fried mushrooms are coated in a mixture of ground sriracha peas and panko, then air-fried. They are light and crispy with a touch of spice. A rich and creamy celery-mayo sauce adds a touch of clean flavor and a little crunch.
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
Instructions
for the mushrooms
- 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.
- 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.
- 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.
- 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.
- Serve immediately with the celery-garlic mayo.
Notes
- You can use any variety of mushrooms here. For smaller mushrooms, reduce the cook time.
- These reheat very well in the airfryer! I reheated without any cooking spray, and they came out super crispy and delicious.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Battered, Baked
- Cuisine: American
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.
My Favorite Murder
A true crime + comedy podcast, a concept that makes absolutely no sense until you’ve listened to a few episodes, which drop every Monday and Thursday. SSDGM.
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.
Deb says
YUM! I cooked these up for a Friday night quarantine party of two on the deck ;). I have to admit my hubby was a little nervous by the site of my panko covered fingers but….. Later that night eyes closed, smiling, mouth full, I couldn’t understand a word he was saying. Success!
The Siracha peas are a really creative ingredient. Next time I’ll use smaller mushrooms for party appetizers and try with cocktail toothpicks. I baked in a 425 degree oven ( I don’t own an air fryer) keeping an eye on them and they turned out great. I also save the mushroom stems and use in other dishes for additional veggies and reduced waste. The meaty-spicy mushrooms paired with the cool crunchy dipping sauce was perfect. Thank you! Hmmmm what’s next?
erinwyso says
Deb, I love to hear that! Yes, I recall this crust does that while breading, lol. I’m so happy that you and your husband enjoyed, and thrilled you’ll be sharing them later! xo
Sarah | Well and Full says
I love that you quit Instagram, I am thinking strongly of doing that myself 😉 I also love that you made a crunchy pea crust, that looks so good!!
mary says
these are so creative! I love a little crunch and the celery garlic mayo sounds fantastic. Thanks for a lovely recipe!
Sue says
I am always in awe of your creativity. Thanks for everything you share.
erinwyso says
Thanks Sue … appreciate your kind words!
Jennifer says
A social media break sounds great right now. I keep going to my phone and never feel like I am happy about my scrolling decisions.
Also these look great. I wish you had a restaurant because I just want to take food right out the photos lol Some foods you post I do plan on making myself though, but frying or air-frying isn’t in my future anytime soon.
erinwyso says
Thanks Jennifer … less scrolling, more cooking and eating is definitely a happier place to be!
Kai says
Those look beautiful! And I’m ALL over the celery garlic mayo. Thank you for all the inspiration you share! xoxo
erinwyso says
Thank you, Kai!