Sweet and Sour Mushrooms

Why I love it

This is my dream in a bowl. It’s tangy, it’s luscious, it’s everything. It’s my new goal to make everyone like mushrooms so you have to try these! This recipe is different from the sweet and sour dishes you would get in restaurants because I added in the lime juice for some freshness. I would’ve added more into this bowl but there wasn’t mush-room.

Ingredients

•1 pack of mushrooms of your choice (about 7-9 mushrooms)

•1/4 cup maple syrup

•1/4 cup soy sauce

•

1 tbsp rice vinegar

•2 tbsps lime juice

•1 garlic clove minced

•1 tsp ginger minced

•3/4 cup + 1 tbsp cornstarch

•1 + 1/4 cup water

•1/4 tsp sriracha

•1-3 tsps sesame seeds

•Salt and pepper to taste

•Olive oil to taste

•Optional: serve over rice

Replacements

You can replace the soy sauce with tamari and maple syrup with agave.

Recipe

1. Preheat the oven to 425 F. Wash the mushrooms and add them to a parchment-lined baking sheet. Coat with olive oil mixed with 3/4 cup cornstarch, 1 cup of water, salt, and pepper. Bake for 25 minutes and flip halfway. 

2. Meanwhile, make the sweet and sour sauce. Add the garlic and ginger to a pan with olive oil on medium heat. Then add in the maple syrup, soy sauce, rice vinegar, lime, and sriracha.

3. In a separate bowl, combine 1 tbsp corn starch with 1/4 cup water. Once the sauce starts to bubble, mix the corn starch and water in.

4. After 25 minutes, take out the mushrooms and place them in a bowl. Pour the sauce over them and allow to coat. Top with sesame seeds. I also served mine with white rice. Enjoy!