Vegan Sticky Mushrooms
Servings: 2 -4 depending how hungry you are and what you serve it with
Ingredients
- 4 Portobello Mushrooms sliced
- 1/2 Cup Apricot jam
- 2 Tbsp Soy sauce or Tamari (make sure you read label to ensure it's gluten free as some have wheat in them)
- 1 Tbsp Rice wine vinegar
- 2 Tbsp Orange juice fresh squeezed
- 1/2 tsp Orange zest
- 2 Tbsp Water
- 1/4 tsp Chili flakes
- Sprinkle of Salt and Pepper
- Sprinkle of Black Sesame Seeds (optional and you can use ordinary too)
Instructions
- Add the apricot jam, soy sauce, rice wine vinegar, orange juice, orange zest, water and chili flakes into a mixing bowl. Whisk it all together until well combined. Set aside.
- Cut the mushrooms into slices, season with a little salt and pepper.Then add the seasoned mushrooms into the marinade. Mix it through till it's well coated.
- Let the mushrooms sit in the marinade for at least 20 minutes, so this will give the mushrooms a fuller flavour. Obviously, you can marinate a little longer if you choose. Stir occasionally so it evenly marinates.
- Whilst the mushrooms are marinating, preheat the oven to 220c (if conventional) and 200c (if fan-forced);
- Line an oven tray with baking paper and spray with a little oil spray, then spread the marinated mushrooms across it. (you can use foil too). Brush some of the marinade across the top of the mushrooms making sure they're well coated.
- Then bake for around 10 minutes or until they start to turn brown.
- Now, turn the mushrooms and add a little more marinade across the top and bake for further 10-15 minutes or until the mushrooms are brown and glazed.
- Serve up with some rice and/or veggies of your choosing. I sprinkled some black sesame seeds across the top but you can use normal if you can't find them.