Barbecue Mushrooms

Not so fast, don’t get too crazy with this stuff. This is only for those once in a while moments. You know… the occasional-ies.


2 Plum tomatoes
¼ Onions sliced
¼ Teaspoon chili powder
¼ Teaspoon cumin powder
¼ Teaspoon turmeric
Dash of basil
1 ½ Teaspoon apple cider vinegar
1 ½ Teaspoon liquid smoke
2 Tablespoon agave
1 Tablespoon spelt flour ( thickening agent)
Pinch of sea salt

  1. Blend tomatoes in a cup of water.
  2. Heat agave in a sauce pot for about 2 minutes, add tomatoes juice.
  3. Add all spices, stir and cook for about 1 minute on medium heat.
  4. Add apple cider vinegar, liquid smoke and onion and cook for 2 minutes.
  5. Mix flour in about ¼ cup of water until smooth.
  6. Add to sauce while stirring gently, cook for another 5 minutes and your done.

Fried Mushrooms

2 cups mushrooms sliced in trunks
1 cup spelt flour
½ teaspoon sea salt
1 teaspoon chili powder
¼ teaspoon cayenne pepper
Oil for frying

  1. In a bowl sprinkle seasonings to mushroom, mix well, cover and let sit for about 10 minutes.
  2. Add flour, shake container until flour sticks to mushroom (if too wet, add more flour)
  3. Remove mushroom from container and let them sit for about 5 minutes or until flour is well plastered unto mushroom.
  4. Heat oil in a deep pot.
  5. Fry mushroom for about 5 minutes or until golden brown.

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