Crispy Oyster Mushrooms in the Air Fryer with Lemon Ricotta Cream and Walnut Pangrattato

Instructions

1. 1

   Preheat the Air Fryer to 390°F / 200°C for 3 minutes.

2. 2

   In a bowl, mix the ricotta with the lemon zest, 15 ml (1 tbsp) lemon juice, 1 tablespoon olive oil, a pinch of salt, and some black pepper until smooth and creamy. Chill until needed.

3. 3

   In a small skillet over medium heat, warm 1 tablespoon olive oil. Add the chopped walnuts and fine breadcrumbs, and toast for 2 to 3 minutes until golden. Stir in the parsley and a pinch of salt, cook 30 seconds more, then remove from the heat. Set this walnut pangrattato aside.

4. 4

   Carefully clean the oyster mushrooms and pull them into medium pieces. Toss them with the garlic powder, sweet paprika, 1/2 teaspoon salt, and black pepper.

5. 5

   Place the beaten egg in one bowl. In another bowl, combine the panko and grated Parmesan. Dip the mushrooms first in the egg, then in the panko-Parmesan mixture, pressing lightly so the coating sticks.

6. 6

   Arrange the coated mushrooms in the Air Fryer basket in a single layer. Spray or brush with the remaining tablespoon of olive oil. Cook at 390°F / 200°C for 10 to 12 minutes, turning halfway through, until crisp and golden.

7. 7

   Stir the honey with 1 teaspoon of water and brush the freshly cooked mushrooms very lightly to give them a subtle shine without softening the crust.

8. 8

   Spread the lemon ricotta cream on a platter or individual plates. Top with the crispy oyster mushrooms and finish with the walnut pangrattato. Serve immediately.