YIELD Serves 4

TIME 30 minutes

INGREDIENTS

• 1/2 lb. Maitake Mushrooms

SAUCE:

• 1/2 cup mayonnaise

• 2 tbsp. sweet Thai chili sauce

• 1 tsp. rice vinegar

BREADING:

• 1 cup flour

• 3 eggs

• 1 cup panko breadcrumbs

• garlic powder

• onion powder

• smoked paprika

• salt

• pepper

INSTRUCTIONS

• Rip the mushroom in bit-sized shreds, and set aside.

• Mix together all of the ingredients for the sauce, and let it sit.

• Pour the flour onto a plate.

• Crack the eggs in a bowl, and whisk until smooth.

• In a separate bowl, combine breadcrumbs and seasoning.

• One by one, slowly coat the mushroom clusters in flour.

• Dredge the floured mushrooms through the eggs, then toss in the spiced breadcrumbs until coated.

• Arrange them on a surface and spray with a high-heat tolerant oil.

• Place the mushrooms in the air fryer, in one flat layer. Cook in batches as needed - you want to get maximum airflow, so be sure not to over-crowd them!

• Set the temperature to 360 degrees F, and set the timer for 7 minutes. Flip and cook for an additional 5 minutes if needed to become golden-brown.

• Serve with the dipping sauce.

NOTE: You can fry these mushrooms in the traditional way, just skip the steps after the breading and use a deep-fryer or skillet instead. We prefer the air fryer here, because it keeps the flavor light.