Crispy, garlicky mushrooms cooked in the air fryer with caramelized edges and a meaty interior. High-velocity circulating heat eliminates the soggy, gray results of the skillet method.
Do not overcrowd the basket — stacking mushrooms causes steaming rather than browning. Cook in two batches if your air fryer is small.
Use no more than 2 tablespoons of fat for 16 oz of mushrooms; excess oil creates a steaming effect that prevents crisping.
Soy sauce is not optional in spirit — it amplifies the mushrooms’ natural umami and contributes to surface browning without tasting Asian or overly salty.
Other mushroom varieties work well: oyster (375°F, 8 min), shiitake caps (380°F, 10 min), portobello whole caps (375°F, 12 min).
Find it online: https://airfrycentral.com/air-fryer-mushrooms/