Niki’s Sweet and Sticky Mushrooms

Full recipe from the lovely Niki Bakes – Sticky, sumptuous and oh so sweet, Niki’s shitake and oyster mushroom bowl is sure to warm your insides this autumn. The tang from the thick tamarind paste give this dish a well-rounded flavour and makes it super moorish!

Recipe for the delicious and moorish sweet and sticky mushrooms from Niki Bakes

Recipe for the delicious and moorish sweet and sticky mushrooms from Niki Bakes

All you need is:

(Use organic/natural real food ingredients where possible)

Ingredients:

Serves 3

400g of oyster and shitake mushrooms, chopped up roughly
1/2 teaspoon of pink Himalayan salt
1/2 teaspoon of black pepper
2 tablespoons of olive oil
1 spring onion, sliced very finely
2 teaspoons of rice flour
For the glaze:
1 tablespoon of tomato purée
1 tablespoon of tamari
1.5 tablespoons of tamarind

Steenbergs Tamarind Concentrate is vegan, kosher and delicious.

Steenbergs Tamarind Concentrate is vegan, kosher and delicious.

2 tablespoons of agave syrup

1/4 teaspoon of white sesame seeds

3 radishes, sliced finely

Method:

Step 1:

Season your chopped mushrooms with your salt and pepper and then coat well with your rice flour and set aside.

Step 2:

Heat your work on a medium/high heat and heat your olive oil for a short amount of time. Once hot enough, drop your mushroom pieces gently into the oil and let it fry until the mushrooms are crispy and lght brown, this will take about 5-7 minutes. Remove the mushrooms from the oil and drain on a paper towel.

Step 3:

In the same wok, combine all your ingredients for the glaze and gently mix with a silicone whisk. Let it reduce down for a couple of minutes and then add in your mushroom pieces.

Make sure every piece is coated evenly and then garnish with your sesame seeds, sliced radishes and spring onions. Assemble your mushrooms over a bed of steaming hot rice and enjoy!



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