I’ve had a bottle of Sriracha in my food cupboard for a long, long time. And up until a few weeks ago, I didn’t use a drop of it.
I simply couldn’t see why people around the world were obsessed with Sriracha.
And then one day, we run out of Tabasco, and I was too lazy to peel and grate garlic to make aioli, so I just mixed Sriracha with some mayo to dip some crudités in and all of a sudden, I got it.
Sriracha mayo is simply the bomb.
Since then, I’ve been my basic obsessed self. And I used Srirach on any- and everything I could get away with.
Chips, of course, but also all sort of raw veggies. Plus steamed cauliflower, grilled broccoli, burgers, and, most recently, these garlic butter mushroom buns.
An excellent alternative to meat burgers, vegetarian mushroom buns are simplicity at its very best.
They’re great for every meal, be it breakfast (it’s divine with a poached egg added in), a quick lunch or dinner, so make sure you make ‘shroom for them on your table!
- 200g brown or white mushrooms
- 1 clove of garlic, finely chopped
- 1 small handful wild garlic, roughly chopped
- 1 soft bread bun (such a breakfast or brioche bun)
- 1 tbsp mayonnaise
- 1 tbsp sriracha
- salt, pepper
- Peel and slice the mushrooms.
- Heat up the butter in a pan. Cook the chopped garlic for about a minute, then add in the mushrooms. Season with salt and pepper and cook until the mushrooms no longer loose water and are golden. Add in the wild garlic and cook for a little bit longer until wilted, then remove from the heat.
- In a small bowl, combine the mayonnaise and sriracha.
- Slice the bread bun in half horizontally, toast it and place on a plate. Pile up the mushrooms on top, drizzle with the sriracha mayo, top with the bun top and dig in immediately!