Air-fryer mushrooms on toast
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Air-fryer mushrooms on toast

By Samuel Goldsmith

Make this speedy brunch or lunch in the air-fryer and serve on its own, or include as part of a bigger breakfast spread

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 349
  • fat 8g
  • saturates 1g
  • carbs 53g
  • sugars 0g
  • fibre 4g
  • protein 15g
  • salt 1.6g

Ingredients

  • 300g chestnut mushrooms , quartered or sliced
  • a few thyme sprigs , leaves picked
  • ½ tsp garlic powder
  • 1 tbsp vegetable oil or other neutral oil, plus extra for the bread
  • 2 slices of sourdough
  • 1 garlic clove , peeled but left whole (optional)
  • small handful of chopped parsley (optional)

Method

  1. Tip the mushrooms into a bowl, scatter over the thyme leaves and garlic powder, and season. Stir everything together to combine. Drizzle over the oil and mix again.

  2. Preheat the air-fryer, if necessary, to 200C. Tip the mushrooms into the basket and cook for 12-15 mins, mixing up halfway through, until golden and beginning to crisp up.

  3. A few minutes before the end of cooking, toast the bread. If you like, you can rub the toast with a garlic clove for extra flavour. Drizzle with a little oil, then spoon over the mushrooms. Scatter with parsley, if you like.

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