Steps
How to make it
Prep 8 min · Cook 12 min
- Wipe mushrooms (200 g) with a damp cloth or paper towels—avoid rinsing if possible. Halve or thick-slice large shiitake and king oyster caps; leave small shimeji clusters whole; pat all surfaces thoroughly dry.
- Mince garlic (4 cloves). In a large bowl, mix olive oil (1.5 tbsp), soy sauce (1 tsp), salt, and black pepper into a garlic oil.
- Toss mushrooms thoroughly with the seasoned oil; rest 3 minutes so flavor soaks in.
- Preheat air fryer to 180°C for 3 minutes.
- Spread mushrooms in the basket in one layer without stacking so each piece gets hot air.
- Air-fry at 180°C for 6 minutes; open and toss or flip once.
- Air-fry 5 minutes more until edges are lightly charred and mushrooms are slightly shrunk but still juicy; a chopstick should pierce the stem easily. Garnish with scallion or shichimi if desired and serve hot.
