I am starting a new label on my blog. It will be called "Plant-based 30". It stands for easy to make, plant-based meals. They will be meals that can be made in about 30 minutes.
I thought I would kick the recipes off with my favorite food, MUSHROOMS!!
These are not just any mushrooms, these are super crispy, super delicious mushrooms. The recipe can make a lot, so the amount of mushrooms used is just as a base.
The ingredients are simple, and yet the taste is amazing. I found using the masa flour really makes a difference and think you will find the same.
8oz. large cap mushrooms, stems removed (try and use firm mushrooms, like cremini)
1/2c masa flour. (fine corn flour made for tortillas and tamales)
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. dried thyme
1 tsp. salt (optional)
1/2 tsp. ground black pepper
1/8 tsp. cayenne pepper (optional, but really good. You can use more or less)
1 1/2 cups panko bread crumbs (make sure you look for the oil free)
3/4 to 1 cup water (start with the smaller amount and add if needed)
Preheat oven to 425°
If you have a rack that fits your baking sheet, use that for this recipe. If not, you can place the mushrooms on parchment paper or a silicone pad.
Place all dry ingredients in a bowl.
Whisk the dry ingredients together.
Add the water slowly, while whisking. When you have added the 3/4 cup water, mix well.
Let the mix stand for about 5 minutes. Whisk it again. You want it to be like pancake batter. If it is too thick, add a little more water, until desired consistency.
In another bowl, add the bread crumbs.
Make sure your mushrooms are cleaned and dry.
Place clean mushrooms in the batter. With a fork, gently cover all the mushrooms. Make sure to cover well.
Place the battered mushrooms in the breadcrumbs, and with your hands, make sure they are covered well (I like to slightly press the breadcrumbs into the mushrooms)
Gently shake the extra crumbs off, and place on your baking sheet. Place them stem side down. This allows for any moisture to drip off, away from the crust. (Keeping it crunchy)
Place the mushrooms in the hot oven. Bake for 25 minutes. I left mine in just a little longer, but they were done at 25 minutes.
Remove from oven, and let sit for 5-10 minutes. This lets them firm up a bit, and keeps them from spraying you with molten liquid when biting.
Serve as a meal, or as a side with potato and a salad. These are great on their own, and I didn't feel it needed to have a dip.
I hope you give these a try, and I hope you enjoy them as much as I did.