Air fryer recipe · Starters
Air-Fryer Crispy Chilli Mushroom
Meaty button mushrooms crisped and glazed in a smoky, spicy chilli-garlic toss.
- 30 minTotal time
- 195°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 45kcal
- 2.6 gprotein
- 9.2 gcarbs
- 0.3 gfat
- 1.2 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Button mushrooms, halved300 g
- Cornflour & rice flour4 tbsp
- Garlic & green chilli1 tbsp + 2
- Soy & chilli sauce1 tbsp each
- Capsicum, diced1 small
- Vinegar1 tsp
Method
Dry the mushrooms
Wipe the mushrooms clean with a cloth rather than washing them, since they act like sponges and soak up water that turns to steam. Pat any damp ones fully dry before coating so they crisp instead of stewing in the basket.
Coat for crunch
Toss the mushroom halves with the cornflour-rice flour mix, salt and pepper, adding just a few drops of water so the coating clings. The rice flour in the blend crisps harder than cornflour alone for an extra-crunchy shell.
Make the glaze
Sizzle the garlic, green chilli and capsicum in a hot pan, then add the soy, chilli sauce and vinegar. Let it reduce to a glossy glaze that just coats a spoon, so it wraps the mushrooms without turning them soggy, then keep it warm and ready.
Ready to finish
Keep the glaze warm by the fryer and loosen it with a few drops of water if it tightens too much. A glaze held at a glossy, just-pourable stage wraps the hot mushrooms in a quick toss, so the crisp coating stays crunchy instead of turning soft.
Air-fry the mushrooms
Spread the coated mushrooms in a single layer, mist with oil and air fry at 195°C for 16 min, shaking twice, until deeply golden and crisp. Tip them into the warm glaze, toss quickly so it clings while they stay crunchy, and serve hot.
