BBQ Mushrooms
This one’s for all my fellow mushroom lovers!
My good friend Tess Begg recently created a recipe for BBQ cauliflower bites that looked sooo delicious that I thought I just add to try out. Like, right now. So off I went to the supermarket to get myself a cauliflower, only to find they were small, shrivelled and cost half a fortune each.
I had to think quick, and what straight away came to my mind was: ‘Why not try something similar with mushrooms instead?’
You see, growing up in Switzerland, they always had these crumbed (pretty sure they were fried!) mushrooms on salads. Like mushroom croutons with a crispy outside and tender, juicy inside. Rather yum if I do say so. I imagined this would turn out something like this. Just not fried. And with BBQ sauce instead…
Safe to say, they turned out even better than expected! A perfect flavour-packed addition to go on salads, in Buddha bowls, wraps, you could even throw them on a pizza or eat as is.
And super easy to make too, so let’s get to the recipe!
Ingredients:
100g chickpea flour
200ml unsweetened almond milk
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbsp Nutritional yeast
400g mushrooms
1/2 cup BBQ sauce (I used Celebrate Health)
Method:
Preheat oven to 200°C and line a tray with baking paper.
Combine chickpea flour with spices, then add milk and whisk to make a smooth batter.
Coat mushrooms in batter and place on baking tray. Bake for about 10 minutes until just golden.
Now coat mushrooms in BBQ sauce, then place back in oven for another 10 minutes until sauce is ‘caramelised’.
Serve!
Notes:
These mushrooms taste delicious in salads or Buddha bowls, as an appetiser with a vegan sour cream or hummus to dip, or even in tacos!
As mentioned, this recipe was inspired by Tess Begg’s BBQ cauliflower bites recipe. Go check it out here!
