I finally bought an air fryer and it is totally been a game changer. I couldn't understand the fanfare but now I understand. I do not use a microwave and it has been my go to for reheating food and preparing frozen dishes. More importantly it has been a great way to make recipes oil-free or significantly reduce the amount oil used in food preparation. Which brings me to the featured recipe...oyster mushroom chicken.
Mushrooms are now the craze in plant-based cooking which means we have more access to more varieties of mushroom in our local markets. Each one has different health benefits but also great meat substitutes. Oyster mushroom can be braised, grilled whole on skewers, roasted, or dredged in a crispy coating and deep-fried. We are going to make a air-fried version of the deep fried.
This oyster mushroom is a game changer. All the crunch and minimal oil.
8 ounces Oyster Mushroom
Avocado Spray oil
1 cup all purpose flour or brown rice flour
1 tablespoon arrowroot powder or cornstarch
1 tablespoon nutritional yeast
2 tablespoon old bay
1.5 cup unsweetened soy milk, or almond milk
1.5 tbsp lemon juice, plus extra lemon for serving
Clean the oyster mushrooms with a paper towel (don’t wash them), trim the bottom tip end, and use your hands to separate the large clusters into large flat pieces.
In a mixing bowl combine the almond milk and lemon juice. Stir well, then set aside. This is your vegan buttermilk
In another mixing bowl combine the dry ingredients: flour, arrowroot powder, Old bay, and nutritional yeast.
Dip oyster mushroom in vegan butter milk; shake in flour mixture (a few pieces at a time). Discard any remaining flour mixture.
Preheat the fryer at 400°F (204°C) for 5 minutes. Spray the basket with avocado oil. Place the oyster mushrooms in a single layer without overlapping. Spray oil over the mushrooms. Air fryer at 380°F (193°C) for 10 minutes, flip the mushrooms and spray with another thin layer of oil and air fry 6-8 minutes on the flip side. Check after 6 minutes.