Step 1

Using a fork, shred the mushrooms and pull apart or separate any larger pieces.

Step 2

Sprinkle some salt onto the mushrooms. Massage the salt into the mushrooms and set aside for 8-10 minutes. Squeeze out any excess water.Pat-dry the mushrooms.

Step 3

Prepare your air fryer. I lined my air fryer with parchment paper.

Step 4

Air-fry the mushrooms for 7-8minutes at 180C/350F or until lightly brown and crisp around some edges.NOTE: Be sure not to overcook the mushrooms - having some white parts are totally fine. Mixing the white not crispy parts with the golden brown ones create unique textures.

Step 5

If you don’t have an air-fryer, you can opt to bake this for 12-15 minutes or longer. You can also use a pan to dry fry the mushrooms drain out excess water/moisture.

Step 6

Meanwhile, prepare the sauce by mixing everything together. Feel free to adjust this to your desired taste.

Step 7

Heat a wok or pan over medium heat. Once hot, add 1-2 tbsp neutral cooking oil. Sauté the minced garlic and ginger until aromatic. Add the air fried mushrooms.

Step 8

Over medium heat, add the sauce over the mushrooms. Allow to come to a simmer for the mushrooms to absorb the sauce.

Step 9

Once the sauce starts to thicken from the sugars, add 2 tbsp of water to the mushrooms then cover the pan.

Step 10

This will help deglaze the pan and also add some extra moisture to the mushrooms since air-frying dehydrates the pieces of mushrooms. Turn off the heat.

Step 11

Serve and enjoy with rice, noodles, in wraps, or however way you want! Garnish with green onions and sesame seeds, if desired.