Easy Air Fryer Mushrooms Recipe with Garlic and Lemon | White On Rice (2024)

FAQs

Should I cook mushrooms or garlic first? ›

Garlic – For sharp depth of flavor. I add it right at the end of the cooking process so that it doesn't burn in the hot pan. Extra-virgin olive oil – It helps the mushrooms brown and adds richness to the final dish.

Whether sauteed or roasted, the savory fungi bring a world of flavor to soups, salads, and more. Even in a pinch, heating them up in the air fryer always yields delicious mushrooms. For mushrooms that are always crispy, air fry them without oil.

Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.

Since it's clear that there's nothing wrong with soaking mushrooms, that's the way many clean them, being a fast and thorough process. If you've got a colander that fits into a bowl, you can place the mushrooms in the colander, put it into a bowl in the sink, and fill with water.

Do I need to wash the mushrooms before I cook them? Never wash mushrooms. Instead, Wipe off any dirt with a damp paper towel. You can wash them but they won't be as good in texture/color.

This will ensure that any little critters living in the mushroom find their way out. Add salt to the water you plan to wash the mushrooms with, making sure the salt dissolves in the water. Add the mushrooms to the water, and allow them to soak for 20 minutes.

No! You do not need oil to use an air fryer. (Louder for the people in the back!) To use your air fryer without oil, simply season your food, put it in the air fryer basket, and set the desired temperature and time.

Yes, butter can replace oil in an air fryer. Use melted butter, brushing it lightly on the food you're cooking. Butter enhances flavor, making dishes richer and juicier, and helps with heat transfer as the air fryer's fan circulates air. However, butter's lower smoke point means it burns quickly and may produce smoke.

The researchers concluded that the best way to cook mushrooms while still preserving their nutritional properties is to grill or microwave them, as the fried and boiled mushrooms showed significantly less antioxidant activity.

Should you season mushrooms before cooking? ›

Salting Right Away

This can result in rubbery and tough mushrooms with little flavor. "Add salt after they've caramelized near the end of cooking," she says, which will help them have the taste and texture you're looking for.

Mushrooms retain a lot of moisture. To achieve the right amount of browning and release a delicious umami flavor, the mushrooms must be as dry as possible before cooking. Some chefs refuse to wash their mushrooms because it makes it harder to reach the browning stage.

Once you begin to see golden edges and no more liquid, give the mushrooms a quick stir. The mushrooms will begin to turn a dark reddish-brown with golden spots. Add your seasoning at this stage. This can include salt, pepper, garlic, fresh herbs, or even a little more butter if you're feeling indulgent.

Quickly rinse the mushrooms in a collander under running water being careful not to soak them. Quickly pat dry with a paper towel. Some worry that the mushrooms will absorb too much water while washing. It's perfectly ok to rinse and pat mushrooms dry when sautéing, the excess moisture will be released while cooking.

Do You Sauté the Onions First? To keep the onions from cooking in the mushroom juices, wait to add the onions until the mushrooms have released their excess liquid and almost all of that liquid has evaporated. Once you get there, add the onions and let them sauté and brown in the fat alongside the mushrooms.

The onions and peppers are going to take around 5-8 minutes to get good color but retain their snap. I would cook the mushrooms separately - they're going to take a little longer 8-10 minutes, because they give off a bit of moisture. When the mushrooms are done, add everything else to pan to meld flavors.

But strangely enough, the secret to better (and faster) sautéed mushrooms is cooking them in water: Boiling your shrooms before pan-frying actually helps them brown. Just like soaking tofu in boiling salt water, boiling mushrooms “dries them out” a little.

Starting Your Mushrooms In Water Intensifies Their Flavor

When we cook mushrooms, both the water and the air are forced out of the hyphae, collapsing the air pockets and preventing any water or oil from entering the mushroom.