Sweet and Sour Mushrooms with Pineapples...

Did you say mushrooms with sweet and sour sauce?... You Bet! So happy to have this partnership with Produce Made Simple (click for the recipe on their site) to develop and showcase this delicious way to enjoy Ontario mushrooms. #eatmoreproduce

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.

Sweet and Sour Mushrooms with Pineapples

Sweet and Sour Mushrooms with Pineapples

For the sweet and sour sauce: 

1/2 cup ketchup
1/2 cup white vinegar
2 Tbsp brown sugar
2 Tbsp white sugar
2 tsp soy sauce

For the mushrooms and pineapples: 

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

NOTE:  To make it spicy, toss ¼ tsp. cayenne powder with the flour, and add chopped chilis to the sauce.

Use freshly cut pineapple chunks or canned, But fresh is So much better!

Just wipe the dirt off with a damp paper towel! Don't wash or they will get
water-logged and like sponges, they won't sear or bake up nice and firm!

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. 

Oooh the sweet and sour chunky succulence!

Oven-baked 'shrooms to be smothered soon!

Who says sweet and sour sauce is reserved for just chicken and pork?!

Sweet and Sour Mushrooms with Pineapples

Serve it over steamed of fried rice. Such a pleaser- your family will love it!

Full Recipe:

Sweet and Sour Mushrooms with Pineapples

For the sweet and sour sauce:

1/2 cup ketchup
1/2 cup white vinegar
2 Tbsp brown sugar
2 Tbsp white sugar
2 tsp soy sauce

For the mushrooms and pineapples: 

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.

NOTE:  To make it spicy, toss ¼ tsp. cayenne powder with the flour, and add chopped chilis to the sauce.