Oyster mushrooms from the airfryer

Name: Oyster mushrooms from the airfryer
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 500 g oyster mushrooms; 2 tbsp olive oil; 1 tsp salt; pepper to taste; 1 tsp sweet paprika; 1 tbsp chopped parsley

A German everyday recipe for the whole country: oyster mushrooms are torn into strips with your fingers, seasoned with sweet paprika and roasted crisp in the basket. The frayed edges turn brown and crisp like crisps, while the centre stays juicy and pleasantly meaty. In the basket the mushroom water evaporates at once, whereas in a frying pan the mushrooms first swim in it — but only two handfuls fit in at a time.

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Cook time

25 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

88 kcal

Calories

4 g

Protein

5 g

Fat

3 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.60 · ~€0.65/serving

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Instructions

1
Wipe the oyster mushrooms with kitchen paper rather than washing them, as mushrooms soak themselves full of water and then will not crisp up.
2
Tear the mushrooms into thumb-wide strips with your fingers, starting at the stalk end; the frayed edges turn crisper than neatly cut ones.
3
Mix the strips with the olive oil, the salt, the pepper and the sweet paprika until all sides are thinly coated.
4
Preheat the airfryer to 190 °C.
5
Lay the strips in the basket in a single layer, well spaced, and stack nothing; cook larger quantities in two batches. Cook at 190 °C.
6
Shake the basket and carry on cooking at 190 °C until the edges are brown and crisp.
7
Sprinkle the hot mushrooms with the chopped parsley and get them to the table at once.