Maple Sriracha Mushrooms Bowl
- 10oz baby bella mushrooms, halved
- 1/2 small bell pepper, diced
- 1/2 small jalapeno, diced
- oil for cooking
- seasoned blanched broccoli
- 2 servings of cooked rice
Preheat oven to 450F (230°C).
Batter: Mix together 1/2 cup + 2 tablespoons [~130g] all-purpose flour in 1/2 cup [115ml] of water until well combined. Then, season with 1/2 teaspoon salt & black pepper (Batter should be thick)
Dredge mushrooms in batter & place them on a lined baking sheet. Spray mushroom with oil & bake until crispy on both sides (flipping halfway) for about 20 mins. Set aside.
In a heated non-stick pan with 3 teaspoons oil, sauté bell pepper & jalapeno for 1 min or until fragrant.
Make sauce: 1 tablespoon [15ml] soy sauce or tamari, 1 tablespoon maple syrup, 1 tablespoon sriracha, 1/4 cup [60ml] hot water, cornstarch slurry - 1 teaspoon cornstarch with 3 teaspoons water
Slowly add in the sauce & let it simmer over med heat until slightly thickened.
Toss mushrooms in the sauce until all incorporated.
Serve immediately with cooked rice & blanched broccoli or your favorite greens