This tasty recipe was developed for us by Susan of Susan’s Savour-It!
Enliven lightly crisped oven-baked mushrooms with a balanced Cantonese sweet and sour sauce with pineapples. Keep the mushrooms separate from the sauce until ready to serve.
- 1/2 cup ketchup
- 1/2 cup white vinegar
- 2 Tbsp brown sugar
- 2 Tbsp white sugar
- 2 tsp soy sauce
- 1 cup all-purpose flour
- ¼ tsp salt, divided
- Dashes of white pepper
- 1 egg, beaten with 1 tsp water
- 1/2 cup fine breadcrumbs
- 1 lb. medium Ontario white mushrooms, cut into half if large
- 1 small onion, cut into 1-inch pieces
- 1 green pepper, cut into 1-inch pieces
- 1 red pepper, cut into 1-inch pieces
- 1 Tbsp canola or sunflower oil
- 1 ½ cups fresh or canned (well-drained) pineapple chunks
- 2 Tbsp cornstarch, mixed with ¼ cup water
- 1 green onion, trimmed and thinly sliced
- Toasted sesame seeds
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Make the sweet and sour sauce. Add ketchup, vinegar, sugars and soy sauce to a bowl and whisk well. Set aside.
- Set out three shallow bowls: In the first, toss together flour, half the salt and pepper. Place the beaten egg and water in the second bowl and mix the breadcrumbs with remaining salt in the third.
- In small batches, toss the mushrooms well in the flour, then into the egg mixture, then quickly into the breadcrumbs to coat well. Place them on the baking sheet. Bake for 12 to 15 minutes, until golden and crispy. Transfer to a serving bowl.
- Meanwhile, wok-fry the onions and peppers in oil for two minutes or until crisp-tender. Add the sweet and sour sauce and bring to a low boil. Add pineapples and toss for 30 seconds more. Adjust seasonings. Pour cornstarch mixture into sauce stirring until thickened. Remove from heat.
- Ladle the sweet and sour sauce over the mushrooms and let it slowly smother them. Alternatively, you can serve the sauce on the side. Garnish with green onions and sesame seeds. Serve immediately.
To make it spicy, toss ¼ tsp. cayenne powder with the flour, and add chopped chilis to the sauce.
Recipe developed by Susan Ng for Produce Made Simple.