Breaded mushrooms from the air fryer

⏱ 33 min · 🍽️ 4 Servings · 🧂 9 Ingredients

Ingredients

  • 500 g small button mushrooms
  • 50 g plain flour (type 405)
  • 1 tsp salt
  • pepper to taste
  • 2 piece eggs (medium)
  • 120 g breadcrumbs
  • 2 tbsp rapeseed oil
  • 200 g quark
  • 1 bunch chives

Instructions

  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. 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. 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. 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. Preheat the air fryer to 190 °C.
  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. Pull out the basket, shake the mushrooms well and cook for a further four minutes until the coating is golden brown all over.
  8. Stir the quark with the chopped chives and a pinch of salt until smooth and serve it with the hot mushrooms at once.
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Breaded mushrooms from the air fryer – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandsnackheissluftfritteusevegetarisch

Breaded mushrooms from the air fryer

A German everyday recipe for the whole country: whole mushrooms in a breadcrumb coating are the classic of every funfair, and in the air fryer they work without the pot of frying fat that has to be disposed of afterwards. The coating turns crisp all over while the mushroom underneath stays juicy and full of flavour. Herb quark belongs with them, for dipping the hot mushrooms.

⏱

Cook time

33 min

🍽️

Servings

4

🧂

Ingredients

9

View Original ↗

Nutrition

per serving

315 kcal

Calories

18 g

Protein

11 g

Fat

34 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.80 · ~€1.20/serving
  • 🛒

Instructions

  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.

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