These Mango Habanero Pitas with Cornmeal Crusted Oyster Mushrooms will become your new favorite weeknight dinner! Oyster mushrooms breaded in a cornmeal-based mixture and air fried until perfectly golden and crispy. They are then tossed in a spicy yet sweet sauce made from fresh mangoes and habanero peppers. You can serve them in tacos, sandwiches, or however you’d like, but today we are pairing them with homemade sourdough pita bread! These are, we dare say, life-changing and you’ll never see mushrooms the same way!
Mango Habanero Pitas with Cornmeal Crusted Oyster Mushrooms
Sauce:
- 2 habanero chilies
- Flesh from 1 large mango
- 1/2 white onion, diced
- 1/4 cup apple cider vinegar
- 2 tbsp tomato paste
- 2 tbsp coconut aminos
- 1 tbsp minced garlic
- 1 tsp Dijon mustard
- 1/2 tsp salt
Throw in all the ingredients into a blender, blend until smooth. Pour the sauce into a sauce pan and simmer on medium heat for 10-15 minutes with constant stirring. Allow to cool before using.
Cornmeal Crusted Oyster Mushrooms
- 1 lb oyster mushrooms
- 1 1/2 cups almond flour
- 1/2 cup yellow cornmeal
- 1 tsp each salt, pepper, paprika, onion and garlic powder
- 1 cup plant milk
Preheat your air fryer to 400 degrees Fahrenheit. Tear apart the mushroom clusters and set aside. Mix together the flour, cornmeal, and spices until well combined. In a separate bowl, pour in your milk. Dunk each mushroom into the milk and then toss into the dry flour mix, coating well. Place into the air fryer and fry for 20 minutes, flipping halfway through. Place the crispy mushrooms into a bowl and toss with most of the sauce. Place back into the air fryer for an additional 5 minutes and serve with additional sauce. Load them into the pitas along with shredded lettuce, cucumber, and avocado if desired. Enjoy!
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