Prep the mushrooms: Wipe mushrooms clean with a damp paper towel. Trim tough stem ends. Halve any large ones so they’re all similar in size for even cooking.

Preheat the air fryer: Set it to 380°F (193°C) for 3–5 minutes. A hot basket helps the mushrooms brown instead of steam.

Make the garlic butter: In a small bowl, melt the butter. Stir in olive oil, minced garlic, soy sauce, salt, pepper, and thyme. This combo gives you flavor plus good browning.

Toss to coat: Add mushrooms to a mixing bowl and pour the garlic mixture over. Toss until every mushroom is lightly coated but not dripping. If needed, add a tiny splash more oil.

Arrange in the basket: Spread mushrooms in a single layer in the air fryer basket. A little crowding is fine, but avoid stacking. Work in batches if needed.

Air fry: Cook at 380°F (193°C) for 8–12 minutes, shaking the basket halfway. They’re done when they’re tender with browned edges and most moisture has cooked off.

Finish and season: Transfer to a bowl. Add parsley and a small squeeze of lemon juice. Taste and adjust salt, pepper, or red pepper flakes.

Serve: Enjoy hot as a side, on toast, with steak or chicken, folded into pasta, or as a topping for polenta or risotto.