🔥
Air Fryer Porcini Mushroom & Eggplant 'Steaks' with Herbed Walnut Crust
Discover the savory delight of air-fried porcini mushroom & eggplant 'steaks' with a herbed walnut crust. Perfect for a healthy, flavorful meal!
Elevate your air fryer game with this unique recipe that transforms earthy porcini mushrooms and hearty eggplant into delicious 'steaks' with a crispy herbed walnut crust. This dish is perfect for those seeking a plant-based alternative that satisfies both texture and flavor. Porcini mushrooms are packed with antioxidants and enhance immune function, while eggplants are rich in fiber and low in calories, making this dish a nutritional powerhouse.
The air fryer technique ensures that the vegetables become tender on the inside while maintaining a delightful crispy exterior, thanks to the walnut crust. Walnuts not only add a satisfying crunch but are also a great source of omega-3 fatty acids, promoting heart health. By combining these nutrient-dense ingredients, you'll create a dish that's both satisfying and good for you!
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mediterranean
Discover the savory delight of air-fried porcini mushroom & eggplant 'steaks' with a herbed walnut crust. Perfect for a healthy, flavorful meal!
Ingredients
- • large porcini mushrooms: 4
- • medium eggplant: 1, sliced into 1-inch thick rounds
- • walnuts: 1 cup, finely chopped
- • fresh parsley: 1/4 cup, chopped
- • fresh thyme: 1 tablespoon, chopped
- • garlic powder: 1 teaspoon
- • nutritional yeast: 2 tablespoons
- • sea salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • olive oil: 2 tablespoons
- • lemon juice: 2 tablespoons
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a small bowl, combine the chopped walnuts, parsley, thyme, garlic powder, nutritional yeast, sea salt, and black pepper. Stir until the mixture is well combined.
- 3 Brush the eggplant slices and porcini mushrooms with olive oil and drizzle them with lemon juice. This will help the crust adhere and add a zesty flavor.
- 4 Press the walnut mixture onto one side of each eggplant slice and mushroom cap, ensuring an even coating. The oil and lemon juice will help the crust stick.
- 5 Arrange the crusted eggplant slices and mushrooms in the air fryer basket in a single layer, crust side up. You may need to cook in batches depending on the size of your air fryer.
- 6 Air fry for 15-18 minutes, or until the crust is golden brown and the vegetables are tender. Check halfway through and adjust the cooking time if necessary for even browning.
- 7 Once cooked, let the 'steaks' rest for a couple of minutes before serving to allow the flavors to meld.
Serving Suggestions
- • Serve these porcini mushroom and eggplant 'steaks' with a refreshing arugula salad tossed with cherry tomatoes and a simple vinaigrette. For a complete meal, add a side of quinoa pilaf infused with lemon zest and herbs. Pair this dish with a glass of sparkling water with a splash of lime for a refreshing touch. For a more robust meal, consider serving with a side of roasted root vegetables or a creamy cauliflower mash. The flavors of the herbed walnut crust pair beautifully with a light white wine, such as a Sauvignon Blanc, enhancing the herbal notes of the dish.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crispness of the walnut crust, reheat in the air fryer at 350°F (175°C) for about 5-7 minutes until heated through. Avoid microwaving, as this may cause the crust to become soggy.
Ratings & Reviews
0.0
Based on 0 ratings
