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A close-up of sautéed mushrooms in a dark sauce, garnished with finely chopped green herbs.

Oyster Mushrooms with Black Garlic Mayo

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This dish takes blue oyster mushrooms and roasts them to golden perfection before serving them over a rich black garlic mayo. Big umami energy, minimal effort.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Appetizer, Side Dish
Cuisine: New American
Calories: 65
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 10 oz blue oyster mushrooms root trimmed
  • ½ tablespoon olive oil Graza ‘Sizzle’
  • ½ teaspoon savory salt Momofuku
  • 1 teaspoon rice wine vinegar Momofuku
  • ¼ teaspoon garlic powder Burlap & Barrel
  • 2 tablespoon Kewpie mayo
  • 1 tablespoon black garlic puree Mercola’s
  • ¼ teaspoon chives finely chopped
  • Flaky salt to finish

Equipment

  • Air Fryer
  • Mixing Bowls

Method
 

  1. Preheat air fryer to 390°F
  2. Toss mushrooms with olive oil, savory salt, vinegar, and garlic powder
  3. Air fry for 10 minutes, flipping halfway, until well browned
  4. Mix Kewpie mayo with black garlic puree until smooth
  5. Dollop mayo onto plate
  6. Tile mushrooms over mayo
  7. Garnish with chives and flaky salt
  8. Serve immediately

Nutrition

Calories: 65kcalCarbohydrates: 1gProtein: 0.1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1mgPotassium: 10mgFiber: 0.1gSugar: 0.02gVitamin A: 11IUVitamin C: 0.2mgCalcium: 1mgIron: 0.1mg

Notes

Storage: best fresh and hot right out of the air fryer while the mushrooms are still crispy. Leftovers keep in the fridge for up to 2 days, reheat in the air fryer or a hot oven to bring the crisp back, they'll turn soft in the microwave. The black garlic mayo keeps separately in the fridge for up to a week.

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