Step 1

Slice your mushrooms or break apart any large pieces. For oyster mushrooms, I like to chop off the tougher ends and then breaking these apart with my hands.

Step 2

On a large sheet of aluminum foil (mine was around 12” x 16”), place the mushrooms in the center.

Step 3

Note: You can also use parchment paper for this recipe, or even just bake this on an oven-safe dish and cover it with foil or wrap the mushrooms in parchment paper.

Step 4

Add the garlic, butter, fresh herbs, salt, and pepper to taste. Carefully fold the sides and be sure that the edges are well sealed.

Step 5

Create a basket-like shape then seal the foil at the top.

Step 6

Place the mushrooms on your air-fryer basket or on your oven tray.

Step 7

Cook for around 25 minutes at 350F/180C in your air fryer, or around 30 minutes at 350F/180C in the oven. Do note that oven and air fryers may vary so it’d be best to check on the mushrooms for doneness.

Step 8

While the mushrooms are cooking, mix together the miso paste and chili oil. You can add water if your miso paste is very thick and dry. See the recipe notes below.

Step 9

Once the mushrooms are cooked, add the miso-chili oil mixture and a squeeze of fresh lemon juice. Add fresh herbs, for garnish.

Step 10

Enjoy this as a side or have some crusty bread that you can place the mushrooms on to enjoy as toast. You can dip the bread in the broth too. This is also great with pasta.