Air fryer mushrooms take 10 to 12 minutes and come out lightly crispy on the outside, juicy on the inside. The Thermomix® blends a garlic herb oil in 20 seconds, which we toss the mushrooms in before cooking. The oil coats each mushroom evenly so every one absorbs the seasoning, without any need to brush them individually.
We use mushrooms at least 4 cm in diameter. Smaller ones dry out too quickly in the air fryer. Brown mushrooms (cremini) have more flavour than white ones and hold their shape better. We leave the stalk on: it keeps the form, and we eat it too.
Air Fryer Mushrooms with Garlic Herb Oil, Thermomix®
Ingredients 0 / 8 ✓
- 500 g brown mushrooms approx. 4 to 5 cm in diameter
- 3 tbsp olive oil
- 2 cloves garlic
- 15 g fresh parsley
- 0,5 tsp thyme dried
- 0,5 tsp sea salt
- 0,5 tsp black pepper
- 1 tsp lemon juice
Instructions 0 / 4
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1
Blend the garlic herb oil in the Thermomix®.
Peel the garlic cloves and add them to the mixing bowl. Chop for 3 sec / speed 7. Add the parsley, olive oil, thyme, sea salt, pepper and lemon juice. Mix for 20 sec / speed 4. The oil should be lightly green and smell strongly of garlic.
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2
Prepare the mushrooms.
Wipe the mushrooms clean with a damp cloth (do not wash). Place them in a bowl, pour the garlic herb oil over them and toss thoroughly until every mushroom is evenly coated. Leave to rest for 5 minutes.
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3
Cook in the air fryer.
Preheat the air fryer to 180°C. Place the mushrooms cap-side down in a single layer in the basket. Cook for 10 to 12 minutes without shaking. They are ready when the cap is lightly browned and the stalk is tender.
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4
Serve.
Serve immediately, ideally with fresh bread. The mushrooms release their juices when cut, which combine with the garlic herb oil to form a natural sauce.
How to get the best results from air fryer mushrooms
Do not wash the mushrooms, wipe them clean with a damp cloth. Washing draws in moisture, which then escapes as steam during cooking and prevents browning. The mushrooms go into the basket cap-side down so the garlic herb oil pools in the hollow rather than dripping onto the basket floor. We skip shaking halfway through with mushrooms, as it causes them to lose the oil they have collected.
Our tips
- Stuffed: Twist out the stalk, chop it finely and mix with cream cheese and Parmesan. Fill the cap hollow. Cook at 180°C for 12 to 14 minutes.
- Spicier: Add 0.5 tsp chilli flakes when blending the garlic herb oil. Gives a pleasant warmth without overpowering the mushrooms.
- Keeping warm as a side dish: Place the cooked mushrooms in the Thermomix® just before serving, 1 min / 60°C / speed 1, while the rest of the meal finishes.
- Storage: Cooked mushrooms keep in the fridge for 2 days. Reheat at 170°C for 4 minutes in the air fryer.
Find all our recipes, cooking times and combinations in our Thermomix® and Air Fryer Guide.
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