Air Fryer Mushrooms
Mushrooms in a pan almost always stew: they give up so much water that it cannot evaporate fast enough. In an air fryer the hot air carries the moisture away at once and they finally brown. One catch: garlic burns at 200 °C within three minutes and turns bitter. So it is stirred into the butter and added to the finished mushrooms rather than at the start.
- Prep
- 10 min
- Cook
- 14 min
- Total
- 24 min
- Servings
- 4
- Level
- Easy
- Per serving
- 130 kcal
Ingredients
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Do not wash them
Wipe the mushrooms with a damp cloth rather than washing them. Mushrooms drink water like a sponge, and every extra drop is three more minutes of stewing instead of frying.
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Step 2: Keep them whole
Leave small mushrooms whole and halve the large ones. Whole ones lose less juice and brown more evenly.
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Step 3: Toss with oil
Put them in a bowl, add the olive oil, salt and pepper and toss. Hold the butter back — it goes on at the end with the garlic.
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Step 4: Cook 14 minutes
Heat the air fryer to 200 °C, spread the mushrooms in one layer and cook 12–14 minutes, shaking the basket every 4 minutes. They shrink noticeably and darken.
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Step 5: Make the garlic butter
While they cook, melt the butter and stir in the chopped garlic and lemon juice. The garlic needs no heat; it gives up its aroma in warm butter.
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Step 6: Bring them together
Tip the hot mushrooms into a bowl, pour over the garlic butter and toss. It is absorbed within seconds.
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Step 7: Finish with parsley
Scatter chopped parsley and serve hot — alongside meat, on toast, or straight from the bowl with a fork.
Tips & variations
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Tip
Salt draws water out, so for the first minutes it makes mushrooms stew. Season halfway through, or afterwards.
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Variation
Add a spoonful of soy sauce to the garlic butter — darker, deeper, close to what a restaurant pan produces.
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Tip
Oyster mushrooms go the same way but need 3 minutes less: they are thinner and catch at the edges sooner.
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Storage
Three days in the fridge. Cold, they are good in a salad or on cheese on toast; reheating is optional.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 130 kcal | 520 kcal |
| Protein | 4 g | 16 g |
| Fat | 11 g | 44 g |
| Carbohydrates | 4 g | 16 g |
Approximate values calculated from standard ingredient data.
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