HOT HONEY PANKO MUSHROOMS WITH RANCH

Ingredients 

• ⁠250g button mushrooms
• 3 tbsp plain flour
• 1 tsp paprika
• 1 tsp garlic granules
• 1 tsp onion granules
• 1 egg
• 60g panko breadcrumbs
• 1 tbsp fresh chives, finely chopped

For Hot Honey Sauce:

• 3 tbsp honey
• 1 tsp chilli flakes or hot sauce
• 1 tsp soy sauce

For Ranch Dip:

• 3 tbsp mayonnaise
• 3 tbsp low-fat Greek yoghurt
• 1 small garlic clove, finely grated
• 1 tbsp fresh chives, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice

Method 

1. Coat the mushrooms in the flour mixed with the paprika, garlic granules and onion granules. Dip each mushroom into the beaten egg, then coat in the panko breadcrumbs until fully covered.
2. Place the coated mushrooms in a single layer in the air fryer basket. Spray lightly with oil, if desired, and cook at 180°C for 10–12 minutes, shaking halfway through, until golden and crispy.
3. Meanwhile, gently heat the honey, chilli flakes and soy sauce until warm and slightly loosened.
4. Toss the crispy mushrooms in the hot honey sauce until evenly coated, reserving a little sauce for drizzling.
5. Mix all the ranch ingredients together until smooth and well combined.
6. Serve immediately, topped with a sprinkle of fresh chives, with the ranch on the side and the remaining hot honey drizzled over the mushrooms.

Developed in collaboration with Briony Blenman