Salted Chilli Mushrooms with Sriracha & Sesame Syrup

Vegetarian Express Ltd

Vegetarian Express Ltd

Standard Supplier 16th October 2015

Salted Chilli Mushrooms with Sriracha & Sesame Syrup

This recipe really hits the spot when tossed with the spicy sriracha & sesame syrup with crunchy garnish!


  • 400g button mushrooms, cleaned and dried
  • 3 tb self-raising flour
  • 4 tb cornflour
  • 3 tb sunflower oil
  • 4 tb sparkling water
  • Sunflower oil for deep frying
  • 2 tb toasted sesame seeds
  • 2 red chillis, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 tb coarsely chopped coriander
  • 2 tsp coarse sea salt
  • 4 large iceberg lettuce leaves, to serve
  • 2 tb rapeseed oil
  • 2 large garlic cloves, crushed
  • 100g granulated sugar
  • 2 tsp coarse sea salt
  • 60ml rice wine vinegar
  • 60ml sriracha sauce
  • 2 tb sesame oil


For the syrup, place the rapeseed oil in a pan and heat it, add the garlic and cook for 2 minutes or until aromatic. Add the sugar and salt, mixing well.

Add the vinegar, sriracha sauce and sesame oil, bring to a simmer and cook until sugar is dissolved. Remove from the heat to let cool, then blend until smooth and set aside to keep warm.

In a bowl, mix the self-raising flour, cornflour, the oil and the water to form a batter. Add the mushrooms, mixing well to coat them thoroughly.

Deep fry the mushrooms in hot oil until golden and crispy, draining on kitchen paper.

Transfer to a bowl, pour over the spicy sriracha & sesame syrup, tossing to coat.

Portion the mushrooms equally on the four iceberg leaves.

In a bowl, mix together the spring onions, red chillies, sea salt, chopped coriander and toasted sesame seeds. Sprinkle this over the dressed mushrooms and serve immediately.