Celebrate Scotland’s National Gallery of Modern Art with our healthy and scrumptious air fried pink oyster mushrooms.
Be immersed in the dreamy world of Scotland’s National Gallery of Modern Art, Modern One, with Deer Manor Gourmet Mushrooms. In this episode of A Serving of Scotland, we take respite from the hustle and bustle of Edinburgh, and enjoy the grand, relaxing surroundings, sculpture park and swoon-worthy collection of Modern One. In honour of the collection, and a mushroom inspired piece of art, we celebrate the sculptural beauty of our pink oyster mushrooms and create a healthy and scrumptious air fried treat.
Air Fried Pink Oyster Mushroom Ingredients
- 250g Deer Manor pink oyster mushrooms
- 100ml almond milk (vegan version) or 1 beaten egg
- 1 teaspoon Italian seasoning (dried sage, fennel seeds, dried basil, dried oregano, dried rosemary, dried thyme and dried marjoram)
- 1 tablespoon yellow mustard
- 1 teaspoon Caribbean hot sauce
- 100g all-purpose flour
- 1 teaspoon seasoned salt (salt, black pepper, paprika, garlic powder, onion powder, and cayenne)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- Oil for spraying
Air Fried Pink Oyster Mushroom Method
- In a robust bowl, whisk almond milk, mustard, and hot sauce. For non-vegans, feel free to substitute with a beaten egg.
- In another bowl, combine all-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper.
- Tear or cut the pink oyster mushrooms into strips.
- Coat each mushroom strip with milk mixture, drain excess, and then coat with flour mixture, shaking off extra.
- Place coated strips on a plate or dish and cool in the refrigerator for 20 minutes.
- Once mushroom strips are chilled, remove from refrigerator and repeat the process (ie double dip)
- Meanwhile, preheat the air fryer to high.
- Place chilled mushroom pieces in the preheated air fryer basket and cook on high (400F) for 10-12 minutes, flipping and spraying with oil halfway through.
- Eat immediately
