For the battered mushrooms
4 cups sliced mushrooms
2 teaspoon olive oil
1 cup flour
1 cup water
For the sweet & sour sauce:
1⁄2 cup Flamingo Estate Honey
1⁄2 cup soy sauce
3 tablespoons rice vinegar
1 tbsp sesame oil
2 fresh garlic cloves minced
1⁄2 inch fresh ginger minced
1 tablespoon sriracha, or your favorite chili sauce
1 tablespoon cornstarch + 1⁄4 cup water
1 tablespoon sesame seeds for topping
Grease two large baking sheets with the olive oil & preheat the oven to 425°. Slice the mushrooms.
In a large bowl, make the batter by whisking together the water and flour. Mix well until there are no chunks.
Put all of the sliced mushrooms into the batter and carefully mix until they
are all covered in batter.
Place the mushrooms onto the greased baking sheets. Bake for 23-25 minutes, they should be golden brown and crispy when done.
While the mushrooms are baking, make the sauce. In a deep pan over medium heat, combine the soy sauce and honey and whisk.
Add the rice vinegar and sesame oil to the pan and mix.
Add the chopped garlic, ginger and sriracha to the pan. Mix well.
In a small bowl, combine the cornstarch with the water and mix until the cornstarch is dissolved and there are no chunks. Add the cornstarch/water to the pan and mix again.
Turn the heat up high and let it cook until it gets thick, sticky and bubbly.
When the mushrooms are done, take them out of the oven and put them into a large mixing bowl. Top with the sauce and mix well.
Transfer to a serving bowl and top with sesame seeds.