Start by greasing two large baking sheets with the olive oil & preheat the oven to 425°F.
Slice the mushrooms.
In a large bowl, make the batter by whisking together the water and flour. Mix well until there are no chunks.
Put all of the sliced mushrooms into the batter and carefully mix until they are all covered in batter.
One by one, place the mushrooms onto the greased baking sheets (easily do this with tongs).
Bake for 23-25 minutes, (they should be golden brown and crispy when done).
While the mushrooms are baking, make the sauce. In a deep pan over medium heat, combine the soy sauce and maple syrup and whisk.
Next, add the rice vinegar and sesame oil to the pan and mix.
Next, add the chopped garlic, ginger and sriracha to the pan. Mix well.
In a small bowl, combine the cornstarch with the water and mix until the cornstarch is dissolved and there are no chunks.
Add the cornstarch/water to the pan and mix again.
Turn the heat up to high and let it cook until it gets thick, sticky and bubbly.
When the mushrooms are done, take them out of the oven and put them into a large mixing bowl.
Top with the sauce and mix well.
Transfer to a serving bowl and top with sesame seeds. Eat!
