Crumbed Mushrooms with Caramelised Onion and Silverbeet Dip

_INGREDIENTS:

_{CRUMBED MUSHROOMS:}

• 250g button mushrooms, rinsed- white button or Swiss browns
• ½ cup plain flour 
• 2 eggs 
• 1 tsp garlic powder
• 1 tsp dried oregano 
• Salt 
• Pepper 
• Oil for cooking 

_{INSTRUCTIONS:}

1. Pour flour into a bowl and season with salt and pepper. 
2. In another bowl, season the breadcrumbs: combine breadcrumbs, oregano, and garlic powder and mix well to evenly distribute the seasoning.
3. In a third small deep bowl, beat the eggs.
4. Thoroughly coat the mushrooms with the seasoned flour. Shake off excess flour.
5. Next, dip the floured mushrooms individually into the beaten egg mixture, coating each mushroom completely.
6. Roll each egg coated mushroom in the seasoned breadcrumbs, getting a layer of breadcrumb over the mushrooms
7. Repeat until all of the mushrooms have been crumbed.
8. Place the mushrooms in a single layer in the air fryer and spray with cooking oil. Shake the air fryer basket and spray again to ensure the mushrooms are all coated in oil.
9. Air fry at 200 degrees for 13-15 minutes, shaking the basket at intervals.

To make the caramelised onion and silverbeet dip:

1. Finely slice the onion and mince the garlic. 
2. Remove the silverbeet leaves from the stalk and thinly shred. 
3. Heat a frying pan with oil, add the onions and garlic and cook on a low heat for 20-25 minutes, stirring often until the onions are soft, golden and caramelized. 
4. When the onions have caramelized, add the chopped silver beet into the pan and cook for 2-3 minutes until wilted. 
5. In a blender add the room temperature cream cheese, lemon juice, mayonnaise, and the caramelised onion and silverbeet mixture. Blitz until smooth, season with salt and pepper. 

To serve, transfer the crumbed mushrooms onto a serving plate with the drip on the side.