CRISPY BUFFALO MUSHROOMS WITH HOT HONEY & BLUE CHEESE DIP | Make it a Mushroom Moment

CRISPY BUFFALO MUSHROOMS WITH HOT HONEY & BLUE CHEESE DIP

Time:

30m

Serves:

3

Ingredients 

  • 400g baby chestnut mushrooms
  • 2 tbsp flour
  • 1-2 eggs
  • 100g panko breadcrumbs or golden breadcrumbs
  • 2 tbsp buffalo hot sauce
  • 50g blue cheese, crumbled
  • 2 tbsp yoghurt
  • Salt and pepper
  • Drizzle of hot honey
  • Fresh parsley, finely chopped to garnish

Method 

Note: if you use normal-sized chestnut mushrooms, slice them in half before starting with steps

  1. Start by laying out three plates. One each for the flour, whisked eggs and panko breadcrumbs.
  2. Start by coating the mushroom in flour with one hand, then the whisked egg with your other hand, then using the wet hand to transfer it into the panko. Use your dry hand to get the mushroom in the panko, then transfer into your air fryer basket. Using your hands this way will prevent your fingers from getting battered with the breadcrumbs!
  3. Once all of the mushrooms have been dredged, ensure they are as evenly spaced as possible for maximum crispiness. Cook at 200°C for 18 minutes.
  4. Meanwhile, make your dip by combining the yoghurt, buffalo sauce and blue cheese.
  5. Season with an extra pinch of salt.
  6. When the mushrooms are cooked and crispy, season immediately with salt and pepper, then add them to your bowl with the dip. Add a drizzle of hot honey and garnish with some chopped parsley. Enjoy!