Zubereitung

1. 1

   Wipe the mushrooms with kitchen paper and trim the stalks back. Mushrooms are not washed, because they soak themselves full of water and give it off again later in the basket.

2. 2

   Mix the plain flour with the salt and the pepper, beat the eggs in a second bowl and put the breadcrumbs into a third.

3. 3

   Turn the mushrooms first in the seasoned flour, then in the egg and finally in the breadcrumbs, pressing the coating on firmly all over. Work particularly carefully around the stalk end, because that is where the coating tears most easily.

4. 4

   Brush the coated mushrooms thinly all over with the rapeseed oil. Without this film of oil the coating stays floury and pale, because the hot airflow alone will not brown it.

5. 5

   Preheat the air fryer to 190 °C.

6. 6

   Put the mushrooms into the basket in a single layer with space around them and do not stack anything; with a larger quantity, work in two batches. Baking paper is not needed here — if you do use some, cut it to the size of the basket and let the food weigh it down, otherwise it flies into the fan.

7. 7

   Pull out the basket, shake the mushrooms well and cook for a further four minutes until the coating is golden brown all over.

8. 8

   Stir the quark with the chopped chives and a pinch of salt until smooth and serve it with the hot mushrooms at once.