Garlic Butter Mushrooms
Garlic Butter Mushrooms are made with cremini mushrooms, butter, fresh thyme, and balsamic vinegar; air fry at 380°F for 12 minutes until tender and caramelized.
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Method
- 1
Halve mushrooms (quarter if large). Toss with olive oil, salt, and pepper.
- 2
Air fry at 380°F for 10-12 minutes, shaking once halfway, until golden and caramelized on the edges.
- 3
Melt butter with garlic, thyme, and a splash of balsamic. Cook 30 seconds until fragrant.
- 4
Toss hot mushrooms in the garlic herb butter. Finish with fresh parsley.
- 5
Serve alongside steak, on toast, or over pasta.
Pro tip. Don't wash mushrooms — wipe them clean with a damp paper towel. Water-logged mushrooms steam instead of roasting. Halving them exposes the flat side for better caramelization.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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