Ingredients:

1. 12 medium mushrooms
2. 3tablespoons of white rice or corn flour
3. one cup of gramme flour
4. chickpea flour (fine besan)
5. one cup of oat milk or any other plant milk
6. one cup of plain cornflakes
7. two tablespoons of seasoning
8. such as onion powder, garlic powder, black pepper, Italian seasoning and mixed herbs and one tablespoon

DIRECTIONS

1. First, use a fresh serviette or dish towel to clean 12 medium mushrooms. Set them aside.
2. In a coffee grinder, ground half a cup of cornflakes until a semolina teaxture is obtained.
3. Put three tablespoons of rice flour in one dish, half a cup of gramme flour in another, and half a cup of crushed cornflakes in a third.
4. Prepare the gramme flour batter by whisking 1/4 cup of the oat milk into 1/2 cup of the gramme flour and setting aside.
5. Add the spice to the ground half a cup of cornflakes and stir well.
6. Put the mushrooms in bread.
7. First, thoroughly coat one mushroom by dipping it in rice flour. Shake off excess flour from the mushroom.
8. Make careful to cover both sides of the mushroom by dropping it in the gramme flour batter coated with rice flour.
9. Use your hands or a fork to remove it.
10. Lay aside until you have a batch ready to air fry after thoroughly coating in breadcrumbs or cornflakes.
11. Arrange the mushrooms in a single layer in the air fryer basket and mist them with cooking spray.
12. Air fry for 10 to 15 minutes, or until golden brown, at 190 degrees Celsius or 370 degrees Fahrenheit.
13. Serve hot with vegan dip.