UN-FRIED MUSHROOMS WITH SPICY AIOLI DIPPING SAUCE

I bought oyster mushrooms at the local farmer’s market, and added a few more shitake mushrooms to make sure we had enough! These crispy little beauties are so satisfying. Dipped in a mix of flaxseed ‘egg’, then drenched with a seasoned cornmeal coating, you’ll be watching them impatiently bake in a hot oven!

Prep Time: 10-15 minutes

Cook Time: 15-20 minutes

Serves: 3-5

Ingredients

  • 3 cups or 24 oz. mushrooms of choice
  • 1 cup fine cornmeal
  • 1/2 cup nutritional yeast
  • 1/2 cup ww or gf flour
  • 1 Tbls. smoky or chipotle paprika
  • 1 tsp. garlic powder
  • 1 tsp. sea salt
  • 4 Tbls. ground flax meal
  • 1/2 cup water
  • 1 Tbls. ACV (apple cider vinegar)

Instructions

  1. Preheat oven to 400 F.
  2. Trim stems from mushrooms and brush off debris. Do not wash them.
  3. Make the flax ‘egg’ by adding 1/2 cup water and the AVC to the flax meal in a small bowl and whisk to mix it completely. Let sit for a couple minutes.
  4. In a larger, shallow bowl, combine thoroughly the cornmeal, nutritional yeast, paprika, GF flour, garlic powder and salt.
  5. Check back with flax ‘egg’. If it’s pasty, add a little more water. This mix should be slightly runny; just enough to coat your mushrooms lightly. Transfer this dipping mix to a shallow bowl or pan.
  6. One at a time, dip and coat the clean and dry mushrooms in the flax ‘egg’, then coat with the cornmeal mix.
  7. Place them on a parchment lined baking pan, but don’t crowd the pan.
  8. Bake for 12-15 minutes, or until they begin to brown and crisp on the edges. You can let them go a bit longer, but don’t burn them!

Serve with Spicy Aioli Dipping Sauce