Air fryer recipe · Starters
Chilli Garlic Mushroom
Meaty button mushrooms lacquered in a punchy garlic-chilli glaze that clings to every fold.
- 22 minTotal time
- 200°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 170kcal
- 6.3 gprotein
- 21.9 gcarbs
- 7.6 gfat
- 2.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Button mushrooms300 g
- Cornflour3 tbsp
- Red chilli sauce2 tbsp
- Garlic, grated6 cloves
- Soy sauce1 tbsp
- Oil1 tbsp
Method
Dry and dust
Wipe the mushrooms clean and halve any large ones, then pat them very dry with a towel. Toss them in cornflour with a pinch of salt until each piece wears a thin, even coat that will crisp up in the heat.
First crisping
Spray or drizzle the dusted mushrooms with a little oil and shake the basket so it spreads evenly. This first crisping dries and seals the surface, so the sauce later clings to a firm crust instead of a soggy one.
Mix the glaze
Whisk the chilli sauce, soy sauce, grated garlic and a splash of water into a loose, glossy sauce. Keep it a touch thin so it coats every piece in a fine layer rather than sitting in heavy, gloopy clumps.
Toss and finish in the air fryer
Coat the crisped mushrooms in the glaze, return them to the basket and air fry at 200°C for 8 min, shaking once. The sauce tightens into a sticky, glossy coat with charred garlicky edges as the water cooks off.
