Sweet and Sour Mushroom “Wings”
INGREDIENTS
MUSHROOMS
12 oz. Oyster or Maitake mushrooms
2 cups almond flour bread crumbs (https://youtube.com/shorts/EjcrBCn6b-I)
1 cup plant milk mixed with 2 tsp ground flax
½ cup arrowroot powder
¼ cup oat flour ( organic and glyphosate free)
SWEET AND SOUR SAUCE
½ cup unsweetened pineapple juice
2 minced garlic cloves
2 tbsp coconut aminos or tamari
⅓-½ cup date paste
2 tbsp apple cider vinegar
¼ cup tomato paste OR ketchup (oil-free and refined sugar-free)
1 tbsp arrowroot powder
INSTRUCTIONS
Break mushrooms into appropriate size pieces.
Combine arrowroot and oat flour in a bowl.
One at a time, dip mushroom pieces into liquid, then flour mixture, back in the liquid, then bread crumbs. Continue until all pieces are nicely coated.
Add breaded pieces to a parchment-lined baking sheet and bake at 350F for 10-15 minutes or until golden brown.
Make the sweet and sour sauce by adding all ingredients to a saucepan, except for arrowroot powder. Bring to a simmer.
Mix arrowroot powder with 2 tablespoons of cold water and gradually add to saucepan while whisking. Mix until the sauce thickens.
Remove mushrooms “wings” from the oven and brush generously with sweet and sour sauce. Bake an additional 10-15 minutes. Enjoy!
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