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!