Air Fried Blue Oyster Mushrooms w/ Thyme Vinaigrette

Crispy air-fried blue oyster mushrooms tossed in a vibrant thyme vinaigrette. Quick, healthy, and packed with umami.

Why You'll Love Air Fried Blue Oyster Mushrooms w/ Thyme Vinaigrette

Crispy, savory, and packed with umami-these air fried blue oyster mushrooms are a light-yet-satisfying snack or side. The thyme vinaigrette adds a bright tangy contrast that cuts through the richness. Plus, they're completely plant-based and incredibly easy to prep in under 20 minutes.

Tips and Tricks

• Trim only the base of the mushroom cluster to preserve maximum texture in each bite.
• Flip the mushrooms halfway through air frying to ensure even browning and crispiness.
• Drizzle the vinaigrette while the mushrooms are still warm to help it soak into the crispy edges.

Variations

• Add a pinch of red chili flakes or Aleppo pepper to the vinaigrette for heat.
• Swap thyme for tarragon or parsley for a different herbaceous note.
• Serve over a bed of lentils or quinoa for a more complete dish.

Substitutions

• Use kosher salt in place of Momofuku Savory Salt if needed.
• Any high-quality extra virgin olive oil can be used in place of Graza oils.
• White wine vinegar or sherry vinegar work well if you don't have rice wine vinegar.

Best Served With

• Grilled steak or lamb chops
• Herby couscous or farro salad
• A chilled glass of Sauvignon Blanc
• Crispy smashed potatoes or roasted carrots

How to Store Leftovers

• Store any leftover mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness.
• The vinaigrette can be stored separately in a sealed jar for up to a week in the fridge-shake well before using again.

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Air Fried Blue Oyster Mushrooms w/ Thyme Vinaigrette

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Crispy air-fried blue oyster mushrooms tossed in a vibrant thyme vinaigrette. Quick, healthy, and packed with umami.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Appetizer, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 10 oz blue oyster mushrooms root trimmed
• ½ tablespoon Graza 'Sizzle' olive oil
• ½ teaspoon Momofuku Savory Salt or kosher salt
• 1 teaspoon Momofuku rice wine vinegar
• ¼ teaspoon Burlap & Barrel garlic powder

Thyme Vinaigrette

• 2 tablespoon Momofuku rice wine vinegar
• ½ tablespoon Maille Dijon mustard
• ¼ teaspoon Momofuku Savory Salt or kosher salt
• 2 tablespoon Graza 'Drizzle' olive oil
• ⅛ teaspoon fresh thyme finely chopped

To finish

• flaky salt to taste

Equipment

• Air Fryer
• Chefs knife
• Whisk
• Mixing bowl

Method

 

1. Preheat air fryer to 390°F.
2. In a medium bowl, toss mushrooms with sizzle olive oil, savory salt, rice vinegar, and garlic powder until coated.
3. Transfer mushrooms to air fryer basket in an even layer. Cook for 10 minutes, flipping halfway, until crisp and browned.
4. While mushrooms cook, whisk together vinegar, Dijon, and salt. Slowly stream in drizzle olive oil while whisking to emulsify. Stir in thyme.
5. Plate the mushrooms and drizzle generously with vinaigrette. Finish with flaky salt. Serve immediately.

Nutrition

Calories: 210kcalCarbohydrates: 9gProtein: 5gFat: 17gSaturated Fat: 2gSodium: 320mgPotassium: 2mgFiber: 3gVitamin A: 12IUVitamin C: 0.4mgCalcium: 1mgIron: 0.04mg

Notes

Storage: These lose their crisp texture fast, so eat them right away with the vinaigrette. If you have leftover mushrooms, keep them plain in the fridge for 2 days and re-crisp in the air fryer before dressing; the vinaigrette holds separately in the fridge for about a week.

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