Alkaline Electric Mushroom “Chicken Tenders”

This recipe yields about 6-8 strips from each mushroom cap.

• 2-6 Portobello Mushrooms*
• 1 1/2 cup. Aquafaba/Spring Water
• 1 1/2 cup. Spelt Flour
• 2 tsp. Oregano
• 2 tsp. Basil
• 2 tsp. Sea Salt
• 2 tsp. Sage
• 2 tsp. Onion Powder
• 2 tsp. Ginger Powder
• 1 tsp. Cayenne Powder
• 1 tsp. Allspice
• Grape Seed Oil

*Oyster or white mushrooms can also be used in this recipe. Adjust flour and aquafaba to match the amount of mushrooms being used if necessary.

Directions

Prep.

1. Slice mushroom caps about 1/2 inch apart and place into a large container. The mushroom stems can be chopped off to make nuggets.
2. Add half of each seasoning, aquafaba, and a little bit of oil to the container and allow to marinade about 1 hour.
3. Blend together flour and the remaining seasonings in a large bowl, then batter mushrooms.

Baking

1. Preheat oven to 400°F
2. Lightly coat baking sheet with oil then place mushrooms on sheet.
3. Bake for 15 minutes, then flip and allow to cook for another 15 minutes or until crispy.
4. Enjoy your Alkaline Mushroom “Chicken Tenders”!

Stovetop

1. On a medium-high heat, add about 3 tbsp. of oil to skillet.
2. Cook mushrooms for 3-4 minutes on each side or until crispy. (Be careful of popping oil due to high heat or water from the mushrooms)
3. Enjoy your Alkaline Electric Mushroom “Chicken Tenders”!

Dipping Sauce Suggestions!