Hot Mushroom & Onion Salad

• 1 cloves garlic, minced
• 1 Tbsp. extra-virgin olive oil
• 2 tsp. fresh lemon juice, plus 0.25 tsp. finely grated lemon zest for serving
• 0.5 tsp. kosher salt
• 0.5 tsp. Worcestershire sauce
• 0.5 lb. baby bella or button mushrooms, halved or quartered
• 0.5 small yellow onion, halved and sliced thin
• 1 tsp. chopped fresh parsley
• 1 tsp. fresh thyme leaves

Pre-heat your air-fryer to 400°F.

In a large bowl, whisk the garlic, olive oil, lemon juice, salt, and Worcestershire to combine. Add the mushrooms and onion and toss until the oil mixture is completely absorbed by the mushrooms (this will take about 30 seconds).

Working in batches if necessary, spoon the mushroom mixture into the air-fryer basket in a single layer and reserve the bowl. Cook at 400°F, tossing a few times to ensure even cooking, until mushrooms and onions are tender and golden, 10–12 minutes.

Return the hot mushroom mixture to the reserved bowl and toss with the parsley, thyme, and lemon zest.