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

FAQs

Should I cook mushrooms or garlic first? ›

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. Cooking mushrooms sans oil almost feels like a brazen act against the beloved ingredient -- what are meaty mushrooms without a drizzle of earthy, peppery olive oil?

Mushrooms consist of 80-90% water and will do all the work FOR YOU in a DRY pan if you let them (let your food speak to you). No oil, butter, or salt is even needed until the very last step. Cooking mushrooms in a dry pan will give you the most beautiful outcome (in my opinion), texture, and colour as well.

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.

Sautéing them in oil first is a crucial mistake when cooking with mushrooms, as the oil will disappear, so you'll add more but then be left with soggy, oil-logged mushrooms. Cooking the mushrooms in water -- although counterintuitive and unconventional -- solves the problem of soggy mushrooms.

Boil the kettle and set the air fryer to preheat at 200°C for a few minutes. Once your rice is sufficiently strained (and the water is clear), pop it into the cake tin and add your boiled water and salt. Tightly cover the dish with aluminium foil, stick it in the air fryer and cook for 25 minutes.

Putting a damp basket back into the air fryer can cause damage, such as affecting the time it takes for your air fryer to heat up or damaging the internal components. It is no secret that water and electricity do not go hand-in-hand.

In one study, air frying of fish raised the amount of a substance called "cholesterol oxidation products" (COPs). COPs form when the cholesterol in meat or fish breaks down during cooking. Studies connect these substances to coronary heart disease, hardening of the arteries, cancer, and other diseases.

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 saute mushrooms without oil? ›

Perfectly Cooked Mushrooms, Less Fat

You cook sliced or chopped mushrooms in a hot pan without adding any fat, liquid, or sauce. As the mushrooms heat up in the pan, they release their juices and cook in their own liquid, concentrating the flavor of the mushrooms.

To get the crispiest sear, start with perfectly dry mushrooms. However, you should still give your mushrooms a good cleaning once you bring them home. Our preferred “dry-cleaning” method is to take a dry pastry brush or crumpled paper towel to brush away any clods of dirt or other debris clinging to your future dinner.

"Medium-high heat is the way to go with mushrooms. You want their liquids to slowly evaporate while they caramelize," says Norton. High heat can burn mushrooms, while low heat will make them cook in their own liquid, she says. You also want to be mindful of the pan.

Stir them, then spread them back into a layer to turn golden on the second side. When your mushrooms are mostly golden brown on all sides, season with salt and pepper, and if you want to add them, garlic, lemon, thyme, and butter. It's so simple and so good!

Some believe that by washing the mushrooms, they would absorb the water, turn soggy, and never achieve the desirable browning that makes them so delicious. The New Food Lover's Companion supports the damp paper towel route and advises that "if necessary," rinse mushrooms with cold water and dry them thoroughly.

Cook mushrooms over medium-high heat. They release a lot of moisture, so for them to brown properly, they must be cooked over fairly high heat and frequently stirred so they do not burn. Add the onions when the mushrooms start to turn golden brown. The onions should be lightly browned on the edges and translucent.

Add sliced onions and worcestershire sauce and cook, stirring occasionally for 3-4 minutes or until edges start to get a little brown. Add mushrooms and cook additional 5-8 minutes depending on the size of the mushrooms and your preference for doneness. Whole mushrooms will take the longest.

Just like soaking tofu in boiling salt water, boiling mushrooms “dries them out” a little. Boiled mushrooms brown faster and more evenly than raw; you don't have to wait for them to cook down, so you don't have to worry too much about crowding the pan.

If the mushrooms are on the dirty side, put them in a colander, run them under water for about 10 seconds, and then gently brush them dry with a paper towel. Blot them dry again right before sautéing, since you would like them to get brown (moisture = enemy of browning).