Before becoming conscious of my diet, I used to live in the Chinese restaurants. Still love the taste as it lingers in my memory. If you loved Chinese food as much as I did, get your chopsticks ready. I do not eat a lot of mushrooms, maybe once every few weeks, but whenever I do, this is one of my favorites. For this meal, the sesame mushrooms were made with quinoaand cilantro sprinkled on top.Sauce
1 ½ cherry tomatoes
¼ Onions sliced
¼ Teaspoon chili powder
¼ Teaspoon cumin powder
¼ Teaspoon turmeric
Dash of basil
2 Tablespoons ginger juice
2 Teaspoons sesame oil
1 Stalk of scallion chopped
1 Tablespoon agave
1 Tablespoon spelt flour (thickening agent)
Pinch of sea salt
Sesame seeds to sprinkle on top when serving
- Blend tomatoes in a cup of water.
- Heat agave in a sauce pot for about 2 minutes, add tomatoes juice.
- Add all spices, stir and cook for about 1 minute on medium heat.
- Add ginger juice, sesame oil, scallion and onion and cook for 2 minutes.
- Mix flour in about ¼ cup of water until smooth.
- Add to sauce while stirring gently, cook for another 5 minutes and your done.
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
- In a bowl sprinkle seasonings to mushroom, mix well, cover and let sit for about 10 minutes.
- Add flour, shake container until flour sticks to mushroom (if too wet, add more flour)
- Remove mushroom from container and let them sit for about 5 minutes or until flour is well plastered unto mushroom.
- Heat oil in a deep pot.
- Fry mushroom for about 5 minutes or until golden brown.