From savory side to tasty topping, Air Fryer Mushrooms are a quick and easy way to add a little umami to your favorite meals. A buttery balsamic marinade helps bring out the natural earthy flavor of mushrooms in the air fryer.
If you’re on Team Mushroom, then perhaps like me, you often buy them with nothing more than flavor enhancement in mind. While I’ve got a whole cache of recipes that feature these flavorful fungi (from apps to mains to sides), my default is typically “Mmm…mushrooms on burgers… or maybe mushrooms in omelets… or maybe stir fry… or perhaps…” And so on, and so forth. If I could put ’em on ice cream I would, but even I have a few standards.
Yes, we may be acolytes, but if there’s one thing mushroom lovers can usually lament, it’s when they’re a bit too – ugh, I hate to say it – moist. It takes practice to know when the water content is fully gone and god forbid, you’re accidentally a little too heavy-handed with the oil. (Juicy is good; greasy, ain’t great.)
So it shouldn’t come as a surprise that our new favorite kitchen hero is at it again, saving us, one dish at a time.
For a condensed post with just the ingredients and step-by-step instructions, click here to view the web story for this recipe!
Why The Air Fryer?
First and foremost, mushrooms cook more quickly in the air fryer. But not only that, they better.
You see, when roasting or sautéing mushrooms, you get the most flavor AFTER the mushrooms have released their water content and then start to sizzle and turn golden brown around the edges.
In the air fryer, the liquid from the mushrooms drips into the pan, which means you’re not waiting for it to evaporate so the mushrooms can start to crisp up in the fat.
In the end, they’ll cook faster, plus the moisture-rich environment (from their water content releasing) will keep your air fryer mushrooms from drying out.
And if it matters to you, air frying is the way to go to reduce the amount of oil you need to cook mushrooms (and almost anything else!). Mushrooms, are spongers, so they traditionally need more cooking to fat than you’d think to saute up properly. But the magic of the air fryer will ensure crispy, golden edges without the potential for a greasy aftermath.
How to Cook Mushrooms in the Air Fryer
Mellow out any meal with Air Fryer Mushrooms. These buttery buttons bring out the best in so many dishes, and cooking mushrooms in the air fryer means you get them on the plate faster, and with less grease. This method guarantees tender mushrooms with crisp edges that are never soggy.
- Combine melted butter, olive oil, balsamic vinegar, soy sauce, garlic powder, and thyme in a small bowl until well combined. Halve or quarter the mushrooms, depending on size.
- Pour the marinade over the mushrooms, then toss to evenly coat. Let sit 5 minutes to allow the mushrooms to absorb the marinade.
- Arrange the mushrooms in an even layer in the air fryer basket. They won’t fit in a single layer, and that’s okay, but make sure the basket isn’t more than halfway full.
- Cook at 390°F for 6 minutes.
- Remove the basket, stir (don’t shake) the mushrooms, then return to the air fryer and cook for 6-8 minutes more, depending on the size of the mushrooms.
- Season with salt and pepper and fresh herbs to taste.
- To clean your mushrooms, use a lightly dampened paper towel to gently brush away any dirt and debris from the cap.
- Give them time to marinate for deep flavor. You only need 5-10 minutes to make a big difference.
- Don’t be afraid of cooking air fryer mushrooms a bit longer – you’re looking for crisp, golden edges.
- STIR, do NOT TOSS, the mushrooms halfway through – if you toss them, all that moisture they’ve released into the lower basket will slosh right back up.
- Use your favorite mushrooms – white/button, crimini/baby portobellos, regular portobellos diced into bite-sized pieces, etc. Just make sure they’re all roughly the same size.
- Thinly SLICED mushrooms don’t do well in the air fryer. That’s a job best done on the stovetop.
- Serve with steak, like our Grilled Rosemary Flank or Flat Iron.
- Stir into beef stew just before serving; they’re particularly good with our red wine beef stew, but also pair well with a classic beef stew.
- Makes an egg-cellent addition to omelets or frittata. (Crustless ham quiche, anyone?) Or try it as part of these meal prep breakfast bowls with egg and pesto.
- Top anything with air fryer mushrooms, from ricotta toast to leafy green salads.
More Air Fryer Veggie Recipes
- Air Fryer Cauliflower
- Air Fryer Broccoli
- Crispy Air Fryer Brussels Sprouts
- Air Fryer Sweet Potatoes
- Air Fryer Asparagus
Did you try mushrooms in the air fryer? I’d love to know how they turned out! Leave a comment and a rating below.
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- 1 lb crimini mushrooms, halved or quartered
- 1 tbsp butter
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp kosher salt, or to taste
- ½ tsp ground pepper, or to taste
- 1 tbsp fresh herbs, to taste
- Place the butter into a 1-cup glass measuring cup or small microwave safe bowl. Heat in the microwave for 15 seconds, or until melted. Add the olive oil, balsamic vinegar, soy sauce, garlic powder, and thyme.
- Place the mushrooms into a large mixing bowl. Pour the marinade over the mushrooms, then toss to coat. Sit five minutes.
- Transfer the mushrooms to the air fryer basket and arrange in an even layer. Cook at 390°F for 6 minutes, remove the basket and stir the mushrooms, then cook 6 minutes more. Add 2 minutes more for large mushrooms (more than 2” in diameter before quartering).
- Season with salt and pepper and fresh herbs to taste. Serve.
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