Make this speedy brunch or lunch in the air-fryer and serve on its own, or include as part of a bigger breakfast spread
Prep:5 mins
Serves 2
300g chestnut mushrooms, quartered or sliceda few thyme sprigs, leaves picked½ tsp garlic powder1 tbsp vegetable oil or other neutral oil, plus extra for the bread2 slices of sourdough1 garlic clove, peeled but left whole (optional)small handful of chopped parsley (optional)
STEP 1Tip the mushrooms into a bowl, scatter over the thyme leaves and garlic powder, and season. Stir everything together to combine. Drizzle over the oil and mix again.STEP 2Preheat the air-fryer, if necessary, to 200C. Tip the mushrooms into the basket and cook for 12-15 mins, mixing up halfway through, until golden and beginning to crisp up.STEP 3A few minutes before the end of cooking, toast the bread. If you like, you can rub the toast with a garlic clove for extra flavour. Drizzle with a little oil, then spoon over the mushrooms. Scatter with parsley, if you like.
