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The strong umami flavor of the mushrooms complements the savory-sweet notes of the caramelized onions in this simple side dish. The tastes of the quickly roasted veggies are elevated when combined with thyme, lemon zest, and parsley. Add some pecorino or parmesan that has been chopped finely for a touch of luxury.
Serve this side dish on top of your favorite air-fried proteins, such as chicken or salmon, or over grilled steak to turn it into a meal. Additionally, you could put mushrooms and onions on a pizza and top it with ricotta or gruyère for a meal fit for a fine dining establishment. Alternately, serve them over oats with crunchy veggies like sliced cucumbers and your preferred legume (we prefer lentils, but any bean will be delicious with them).
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
Steps
Garlic, oil, lemon juice, salt, and Worcestershire sauce should all be combined in a sizable heatproof bowl. Add the mushrooms and onion, then toss until the mushrooms have absorbed all of the oil combination.
Spoon the mushroom mixture in a single layer into the air fryer basket, working in batches if required; keep the bowl.
Cook for 13 to 15 minutes at 400°, stirring occasionally to maintain even cooking, until the mushrooms and onions are soft and golden.
Refill the bowl with the heated mushroom mixture. Add lemon zest, parsley, and thyme to the mixture.