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