Sesame Mushrooms


1 lb Baby bella mushrooms, chopped
2 tsp Sesame oil
1/4 tsp Crushed habanero peppers
1/4 tsp Sea Salt
1/2 ea. Red, green and orange bell peppers, sliced
Grapeseed oil, for frying

Mushroom Batter
1/2 cup Quinoa flour
1/2 cup White spelt flour
4 tbsp Aquafaba
1/2 cup Sparkling spring water

Sesame Sauce
1/4 cup Coconut aminos
3 tbsp Coconut vinegar
1/2 cup Agave syrup
1/3 cup Spring water
2 tsp Sesame oil
1 tbsp White spelt flour
1/2 tbsp Sesame seeds


  • In a bowl mix together mushrooms, sesame oil, crushed pepper flakes, and sea salt. Set aside.
  • In another bowl, mix together all batter ingredients. Put mushrooms in batter and stir to completely coat.
  • In a frying pan with high sides, heat oil on medium high heat. Add batter coated mushrooms and fry until golden brown.
  • In the meantime, in a bowl add together all the sauce ingredients and whisk to combine well. Set aside.
  • Once all mushrooms have been fried, place them on a paper towel lined dish and set aside.
  • Discard all but 1 tbsp of the oil and add peppers, cooking for 3 minutes. Pour in the sauce and stir to coat. Let cook for 2 minutes. Add back in the fried mushrooms and stir quickly to coat. Remove once mushrooms are heated through and well coated.

Serve over quinoa, spelt/kamut grains or wild rice.

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