— Toni Crawford

Do the same thing that you would do to make your batter and what you would dredge it in. And then you can put it in your air fryer or you can put it in a pan, but you've gotta cover it with, um, a brick that might be covered in either parchment paper or aluminum foil or both so that you can weigh it down so that there is that pressure. And also that there is direct heat context. You can also use your air fryer and they will come out really, really well. Um, I'm going to say that it's very hard to replicate the texture, aroma and flavor of something that has been deeply fried. However, once you cross over to the plant-based no oil side, you'll come to really appreciate the flavors in those mushrooms. And you know, when we do the, uh, mushroom assignment from, from our students and I read the reviews of their assignments, they always say, oh, I never knew that mushrooms tasted so good. And that's because the oils can actually mask the true flavor of a vegetable. So good luck with that and also follow Derek Sarno. He is the mushroom king. Uh, he does use oil, but you can easily take his recipes and omit the oil.