Air Fried Oyster Mushrooms (Paleo, Whole30, Low Carb)
If you love mushrooms and Asian cuisine, I promise that you’re at the right spot. This recipe is so simple, it can’t be any easier, however, it’s just jam-packed with flavour. The crispy, yet juicy oyster mushrooms, married with creamy and delicious Sriracha mayo, fresh coriander and spicy red chillies, ready to take your taste buds for a ride. So, if you’d like to impress your guests with an Asian inspired appetizer or just want to try something different on your home menu, give these Air Fried Oyster Mushrooms (Paleo, Whole30, Low Carb) a go.
They tick all the boxes – gluten, dairy and sugar free. But definitely not fun free. I am absolutely in love with this dish. You can have it just by itself or as a topping on rice / cauliflower rice. I made these with the Gevity Rx Sriracha Mayo, which is absolutely divine (and has a ½ serving of bone broth in every serve of the mayo – impressed), but of course if you can’t get your mitts on this sauce, you can make your mayo at home, simply following my recipe for Homemade Mayo and adding some chillies to the mix. Or mixing a ready mayo with good quality Sriracha sauce (just watch out for the usual brands, they have quite a few unnecessary ingredients).
- Cut the oyster mushrooms in stripes (if they are small, you can leave them as they are), place them in a bowl and spray them slightly with oil. Then sprinkle the nutritional yeast, tapioca starch and small pinch of salt and pepper over the mushrooms and toss them around in the bowl, so they are all evenly covered in the dry ingredients.
- Place the mushrooms into preheated air fryer on 200 C. Spread them in the basket, so they are preferably not touching each other.
- Set the air fryer for 5 minutes (on 200 C). After 5 minutes check the mushrooms. If they are still very light, fry them for a couple more minutes, until golden brown and crispy.
- Top the mushrooms with generous serving of the Sriracha mayo, fresh coriander and fresh chilli and devour ?