Air fryer recipe · Starters
Black Pepper Mushrooms
Earthy mushrooms tossed in a coarse, peppery glaze with a hit of soy and butter.
- 17 minTotal time
- 195°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 130kcal
- 6.2 gprotein
- 9.5 gcarbs
- 9.4 gfat
- 2.2 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Button mushrooms300 g
- Coarse black pepper1.5 tsp
- Soy sauce1 tbsp
- Butter1.5 tbsp
- Garlic, minced3 cloves
- Spring onion greens2 tbsp
Method
Crack the pepper fresh
Coarsely crush the peppercorns in a mortar so they release their full aroma. Freshly cracked pepper has a sharper, brighter bite than the pre-ground kind, and the coarse bits give little bursts of heat.
Make the glaze
Melt the butter and stir in the minced garlic, soy sauce and most of the pepper to make a savoury glaze. Let it sit for a minute so the garlic loses its raw edge and the flavours blend into a smooth coating.
Coat the mushrooms
Toss the mushroom caps in the peppery butter until each one is well slicked. Keep back a little glaze to brush on near the end, which builds up a deeper, glossier layer of flavour on top.
Preheat
Heat the air fryer for three minutes so the mushrooms sear and the glaze caramelises as soon as they go in. A hot basket keeps them from stewing in the water they release, so they brown instead.
Air-fry and finish
Spread the mushrooms out and cook at 195°C for 11 min, shaking halfway and brushing with the reserved glaze. Toss with the spring onion greens and the last of the cracked pepper just before serving for a fresh finish.
