Air fryer recipe · Snacks
Smoky Chilli Garlic Mushrooms
Button mushrooms in a garlic and dry chilli coat that turns crisp at the edges.
- 15 minTotal time
- 185°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 75kcal
- 2.8 gprotein
- 8.5 gcarbs
- 3.9 gfat
- 1.2 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- mushroom300 g
- garlic6 cloves
- chilli flakes1 tsp
- cornflour2 tbsp
- black pepperhalf tsp
- oil1 tbsp
Method
Clean
Wipe the mushrooms clean with a dry cloth and halve any large ones so they cook evenly. Avoid washing them under water, because mushrooms soak it up like a sponge and the extra moisture stops them from crisping in the basket.
Mince garlic
Finely mince the garlic and mix it with the chilli flakes and black pepper. Chopping the garlic small spreads its flavour evenly and stops big pieces from catching and burning in the hot air, which would turn them bitter.
Coat
Toss the mushrooms with the cornflour first, then the garlic mix and oil until lightly coated. The thin layer of cornflour dries the surface and turns into a light crust, giving you crisp edges instead of soft, steamy mushrooms.
Rest
Let the coated mushrooms sit for 5 minutes so the cornflour crust sets before cooking. This short rest helps the coating stick during the toss in the basket, so it browns into a crisp shell instead of flaking off.
Air fry
Air fry at 185°C for 15 min, tossing once midway, until the edges are crisp and deep golden brown. Tossing halfway moves the pieces around so hot air reaches every side, giving you an even colour rather than soft spots.
