It’s June!
Summer is here, pretty definitively. My neighborhood is covered in green lush, the atmosphere is filled with humidity- haze, and my gecko neighbor insists on crossing my path as I perform my daily sunbathing ritual on the deck, we’re so connected. <3
Aah, summer is here again!
So what’s on the menu this Friday? Right. You guessed it, COCONUT BABY BELLA MUSHROOMS coated in a crispy layer of chickpea crumbs rolled in coconut flakes kissed with a burst of cherry jam. Yes, chickpea crumbs are a thing more on that later.
The star of this recipe is the baby Bella mushrooms obviously -they come packaged in a little container and they taste amazing. Yes, amazing! Don’t dispute it. You have a choice this or frozen chicken nuggets and regretting your actions over the entire weekend.
That’s what I suspected. Let’s do this.
* * * * *
First things first. Wash your baby Bella mushrooms to remove any dirt particles.
Next, In a bowl add coconut aminos this serves as the stand-in for the egg wash. In another bowl add flour + coconut flakes + chickpea crumbs + salt, and pepper. This was my first time using chickpea crumbs as a breadcrumb, I like that the ingredients are healthy, simple and it worked well with the mushrooms, but don’t take my word for it.
Enter: Chickpea Crumbs STATS:
- Organic Chickpeas
- Gluten-Free
- Vegan
- Non-GMO
Now, dip the mushrooms into the coconut aminos, allow excess to drip off. Add to flour mixture, shake off excess flour. Over medium heat in a large skillet pour oil to a depth of 2 inches, allow to heat. Fry mushrooms. Yes, fry it, it’s Fry-day after all!!! Turn occasionally until golden brown for about 2 minutes.
I whipped up a side of sweet cherry preserve to penetrate the crispy, crumbly outer layer of the mushrooms the inside is meaty and moist and just perfect. Dunk a mushroom down in that jam-like Lebron James…that’s how you score!
How To Prepare Coconut Baby Bella Mushrooms
- 1½ cups Spelt flour
- 1½ cups sweetened coconut flakes
- 1½ cups chickpea crumbs
- 1½ teaspoon pink sea salt
- ¼ teaspoon black pepper
- 1 pound baby Bella mushrooms
- grapeseed oil for frying
- ⅔ cup of cherry preserve
- 2 tablespoons spring water
- 1 tablespoon chopped green onions
- 1 tablespoon chili paste
- ¼ cup coconut aminos + 1 teaspoon coconut aminos (divided)
- Step 1: In a bowl pour ¼ cup of coconut aminos. In another bowl add flour, coconut flakes, chickpea crumbs, 1½ teaspoons salt, and pepper. Mix. Dip mushrooms in coconut aminos, allow excess to drip off. Add to flour mixture, shake off excess flour.
- Step 2: Over medium heat in a large skillet pour oil to a depth of 2 inches, allow to heat. Fry mushrooms turn occasionally until golden brown for about 2 minutes. Remove mushrooms to drain on paper towels.
- Step 3: In a medium bowl, whisk cherry preserve, 2 tablespoons of spring water, green onions, chili paste, and coconut aminos. Serve with mushrooms.
p.s I won’t tell anyone you contemplated frozen nuggets. LOL
One Comment
NATOSHA MUHAMMAD
Ohhh my I’m making this recipe!! (I make all of your recipes 🙂 These are so healthy I like love mushrooms. Thanks a million 🙂 Photos are great!