1. Choose similar sized mushrooms that are fresh. In case you use a combination of big and small, cut the big ones in halves or quarters.2. I have used regular button mushrooms. You can use baby Bellas and baby oysters too.3. Don’t soak mushrooms in water when cleaning them as they absorb a lot of water. Either wipe them with a damp cloth or like me just quickly rinse them in a colander under water and dry them thoroughly. 4. You can use any combination of spices here to marinate your mushrooms. I have used Indian style tandoori spices. 5. You don’t need to marinate the mushrooms for long as they will release a lot of water. 6. I have used chickpea flour which is gluten free and tastes good too providing a slight crunch to the mushrooms. You can also use all purpose flour or cornstarch. 7. You can also use panko breadcrumbs for extra crunch.
8. I add only 2 tbsp. chickpea flour for a very light coating. The water released by mushrooms is enough to form the coating. Don’t add any more water or oil.
9. Kasoori methi or dried fenugreek gives it an Indian touch. But you can easily use crushed dried oregano in its place. 10. You can also thread these mushrooms onto skewers and air fry. In case you are using wooden skewers cut them to size and soak in water to prevent them from burning when air frying. 11. Use about ½ tsp. oil for brushing the basket.