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Parve
Easy
1 Hour
Diets 
This might be one of the most “me” recipes I’ve written in a long time…. Mushrooms? Crispy? Asian flavors? Welcome to my home. You can omit the cornstarch if you don’t keep it around, but it definitely makes the end result crispier. Keep the extra dressing to use as a dip or sandwich spread.
8 ounces (225 grams) sliced mushrooms
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons oil, plus more for drizzling
2 tablespoons Gefen Cornstarch
2 tablespoons Glicks Flour
3 cloves garlic, sliced very thinly
oil, to cover
1 cup Gefen Mayonnaise
4 stalks scallions
1 tablespoon grated fresh ginger or 3 cubes Gefen Frozen Ginger
1 tablespoon water
1 clove garlic or 1 cube Gefen Frozen Garlic
1 teaspoon salt
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a non-disposable baking dish with Gefen Parchment Paper and spray with cooking spray.
Place mushrooms and seasonings in a ziplock bag and toss gently. Add oil and toss gently. Add cornstarch and flour and toss gently.
Place the mushrooms into the prepared baking dish and drizzle with oil. Bake for 20 minutes, then flip the mushrooms and bake for another 10 minutes.
Place the garlic in your smallest pan and add oil just to barely cover. Gently cook over low heat for seven minutes, swirling every few minutes to avoid sticking, until light brown. Remove from heat immediately and drain; reserve oil for another use.
Place all ingredients in a small bowl and blend.
Spread scallion-ginger dip on a plate, pile on the mushrooms, and top with crispy garlic.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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