Clean and de-stem portabello mushrooms, and dice into approx 1.5 inch slices.
Saute mushrooms in skillet with olive oil, minced garlic, and ginger. Cook on medium until mushroom dices shrink a bit, then reduce heat.
In a blender add sriracha, mushroom broth, soy flour, and a dash of agave. Blend until think and creamy - to incorporate flour add additional mushroom broth. Taste to preferred spicy-sweetness.
Pour sauce over mushrooms and stir - cover and simmer for on low for 10 minutes.
Serve over brown rice, noodles, or as a flatbread pizza topping.

4 large portabello mushrooms
sriracha sauce
agave
minced garlic
olive oil
mushroom broth
soy flour