CRISPY AIR FRYER MUSHROOM POPCORN WITH MAYO

Ingredients 

• 70g panko breadcrumbs, or golden breadcrumbs
• 1 egg, whisked
• 300g button mushrooms
• 4 tbsp mayo
• 1.5 tbsp cornflour
• 1 tsp garlic granules
• 1 tsp onion granules
• 1 tsp smoked paprika
• Salt and pepper
• Oil spray or a drizzle of olive oil

Method 

1. To form your mushroom popcorn, tear the stem from the base of the mushroom. Then for larger button mushrooms, tear them in half. Leave the smaller ones whole, adding everything to a large mixing bowl.
2. In the large mixing bowl, pour in the cornflour. Shake to ensure all the pieces are coated in cornflour.
3. Next, pour the whisked egg into the bowl. Stir to combine and ensure everything is incorporated.
4. In a separate large bowl, combine the breadcrumbs, onion powder, garlic powder and a pinch of salt and pepper. Use a big spoon to transfer all of the pieces in the mix, leaving behind any excess egg. Shake the bowl to coat everything, then pour into the air fryer.
5. Coat with a generous spritz of oil, then cook at 200°C for 15 minutes, or until golden and crispy.
6. Season with a generous pinch of salt as soon as they come out of the airfryer, then dig in with a dip of your choice. I love to pair these with mayo!