Air fryer mushrooms
For breakfast or as a side, these mouthwatering mushrooms can be ready to serve in less than 10 minutes. Eat with fresh bread to mop up the garlicky butter.
Ingredients
- 300g/10½oz chestnut or closed cup mushrooms, halved or quartered if large
- 1 tbsp olive or sunflower oil
- 40g/1½ oz chilled butter, cut into small cubes
- 2 garlic cloves, crushed
- small bunch fresh parsley, finely chopped, plus extra to serve
- sea salt and freshly ground black pepper
- crusty bread, to serve
Method
Toss the mushrooms in a large bowl with the oil, a little salt and lots of ground black pepper. Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket) and scatter the mushrooms on top in a single layer. Cook at 200C for 5 minutes. Shake the drawer to turn the mushrooms and cook for a further 3 minutes at 200C, or until the mushrooms are lightly browned and just tender.
Meanwhile, toss the butter, garlic and parsley together in a small bowl. Scatter the garlicky butter cubes over the top of the mushrooms, return to the air fryer and cook at 200C for 2 minutes, or until the butter melts.
To serve, divide the mushrooms between two warmed dishes, or a shallow bowl for sharing. Carefully remove the crisper plate from the air fryer drawer and pour the melted butter over them. Add a few extra sprigs of parsley to garnish. Serve with crusty bread for mopping up the garlicky juices.
Recipe Tips
If your mushrooms aren’t ready after 8 minutes, cook for 1–2 minutes more. Do this before you add the garlic butter.
Instead of homemade garlic butter, you could use shop-bought garlic butter instead. Or try any other flavoured butter.
Christmas
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