Sweet and Sour Mushrooms
Mushrooms are versatile and can soak up flavors like a sponge, making them ideal for the sweet and sour sauce. In this recipe, I’ll brown the mushrooms before coating them in a blend of honey, vinegar, soy sauce, and a hint of chili paste. The result is amazing. If you’re just looking for a new way of cooking mushrooms, this recipe is a must-try! Let’s get cooking.
Ingredients
Main Ingredients
- 2 small white mushrooms
- 2 tsp garlic minced
- Slurry tbsp cornstarch & 2 tbsp warm water
For the Sauce
- 4 tsp honey
- 1 tbsp vinegar
- 2 tsp minced garlic
- 2 tbsp soy sauce
- ¼ tsp salt
- 2 tbsp ketchup
- 2 tsp fresh chili paste
- 8 tbsp orange juice
Garnishing
- Green onions chopped
- Sesame seeds
Instructions
Brown the mushrooms
- Start by cleaning your white mushrooms and pat them dry. Make sure they’re even size for consistent cooking.
- Heat a large pan over medium-high heat. Add a bit of oil to the pan.
- Once the oil is hot, add the mushrooms. Avoid overcrowding the pan to ensure they brown evenly.
- Brown the mushrooms for about 5-8 minutes until they brown on both sides.
- Reduce the heat to medium and add minced garlic to the pan. Stir it with the mushrooms and cook for about 1 minute until the garlic is fragrant and just starting to turn golden.
Prepare the Sauce
- While the mushrooms are cooking, whisk together the honey, vinegar, minced garlic, soy sauce, salt, ketchup, fresh chili paste, and orange juice in a small bowl until well combined.
Combine and Cook:
- Pour the sauce over the mushrooms. Stir everything together to ensure the mushrooms are fully coated in the sauce.
- Let the mixture simmer for about 5-7 minutes, the sauce will thicken slightly.
- Add cornstarch slurry, and continue cooking and stirring until the sauce reaches your desired thickness.
Garnish and Serve:
- Garnish with chopped onions and sesame seeds.