I made bun-less Swiss burgers with mushrooms — & I also had hot & sweet peppers on them (I love those things!)
I was going to have corn on the cob — but the two I had didn’t look all that good, so canned corn it was!
I also made air-fried fries from a potato I cut up. I’m getting better with those, because I cut them thinner, fry them in smaller groups (at 400 for 12 mins), then finish them all together for an additional 8 mins or so at 400.
Also, I saw this on Reels and now cook my mushrooms like this:
I heat the pan — with no butter — then toss the mushrooms into the hot pan, stir occasionally, & let them cook their moisture out.
Then I add the butter toward the end.
Does anyone else do this? It works well for me!
