Ingredients:

  • 1 lb (450 g) Cremini (Baby Bella) or White Button Mushrooms, quartered or sliced thickly
  • 1 large (about 8 oz / 225 g) Yellow Onion, peeled and sliced into thick half-moons
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil or Avocado Oil
  • ½ tsp (2.5 g) Kosher Salt
  • ¼ tsp (1.2 g) Freshly Ground Black Pepper
  • 1 tsp (5 g) Garlic Powder (or 2 cloves minced fresh garlic)
  • 1 tsp (5 g) Dried Thyme
  • ½ tsp (2.5 ml) Umami Paste or low-sodium Soy Sauce (or Worcestershire sauce)
  • 1 Tbsp (15 ml) High-quality Balsamic Vinegar
  • 1 tsp (5 ml) Maple Syrup or Honey (optional)
  • 1 Tbsp (5 g) Fresh Parsley or Chives, finely chopped (for garnish)

Instructions:

  1. Clean the Vegetables: Gently wipe the mushrooms clean (do not soak). Slice the mushrooms and the onion into pieces of roughly equal size to ensure uniform cooking.
  2. Preheat: Preheat the air fryer to 400°F (200°C) for 3-5 minutes. (A properly hot air fryer promotes crisping, not steaming!)
  3. Combine Ingredients: In a large mixing bowl, toss the sliced mushrooms and onions with the Olive Oil, Salt, Pepper, Garlic Powder, Dried Thyme, and Umami Paste/Soy Sauce. Ensure everything is evenly coated.
  4. First Batch: Transfer half of the seasoned vegetables to the preheated air fryer basket in a single, uncrowded layer. Do not stack them; proper air circulation is essential for browning.
  5. Initial Cook: Cook the first batch for 8 minutes.
  6. Shake and Turn: Open the basket, give the vegetables a thorough shake, or toss them gently with tongs. Return to the air fryer.
  7. Second Cook: Cook for another 6-8 minutes, or until the mushrooms are deeply browned and the onions are soft and caramelized around the edges.
  8. Repeat: Remove the cooked vegetables and place them into a clean, heatproof serving bowl. Repeat the air frying process with the remaining half of the seasoned vegetables.
  9. Prepare the Glaze: While the second batch finishes cooking, add the Balsamic Vinegar and Maple Syrup/Honey (if using) directly over the cooked vegetables in the serving bowl.
  10. Toss and Serve: Once all vegetables are cooked and combined in the bowl, toss everything thoroughly to coat with the glaze. Serve immediately.
  11. Garnish: Taste and adjust seasoning if necessary. Garnish liberally with fresh parsley or chives before serving.