Ingredients
2 cloves garlic, minced
2 tbsp. extra-virgin olive oil
4 tsp. fresh lemon juice, plus 1/4 tsp. finely grated lemon zest for serving
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1 lb. baby bella or button mushrooms, halved, quartered if large
1 small yellow onion, halved and thinly sliced
1 tbsp. chopped fresh parsley
1 tbsp. fresh thyme leaves
Preparation
Step 1In a large heatproof bowl, whisk garlic, oil, lemon juice, salt, and Worcestershire to combine. Add mushrooms and onion and toss until oil mixture is completely absorbed by mushrooms (this will take about 30 seconds).Step 2Working in batches if necessary, in an air-fryer basket, spoon mushroom mixture in a single layer; reserve bowl. Cook at 400°, tossing a few times to ensure even cooking, until mushrooms and onions are tender and golden, 13 to 15 minutes.Step 3Return hot mushroom mixture to reserved bowl. Toss with parsley, thyme, and lemon zest.
Transform this side into a meal by serving it alongside grilled steak or on top of your favorite air fried proteins, like chicken or salmon. You could also serve them mushrooms and onions as a pizza topping—pair with nutty gruyère or ricotta for something truly restaurant-worthy. Or, spoon them over grains with crisp vegetables, like sliced cucumbers and your favorite legume (we’re partial to lentils, but whatever beans you like will be awesome alongside).
