Pulled BBQ Mushroom Sandwich
Cuisine: American
Author: Patrick Connolly
  • 1 pound mushroom stems (cremini, portobella)
  • 3 Cups extra-virgin olive oil
  • 1 red onion, chopped
  • 1 garlic clove, minced
  • 2 Cups tomato juice
  • 1 Cup red-wine vinegar
  • 1/4 Cup maple syrup
  • 1/4 Cup tamarind paste
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon brown sugar
  • zest of 1/2 orange
  • 8 cardamom pods, toasted, crushed
  • 2 teaspoons coriander seeds, toasted
  • 2 teaspoons fennel seeds, toasted
  • 1 teaspoon cumin seeds, toasted
  • 1/4 teaspoon red chili flakes
  1. In a deep pan, cover mushroom stems with olive oil; cover pan with foil. Roast at 300F for 30 minutes or until tender. Remove mushrooms from oil; drain and let dry.
  2. Lightly brown mushrooms in large, heated saucepan. Add onion and garlic; cook until onion is translucent.
  3. Add tomato juice, vinegar, maple syrup, tamarind paste, Worcestershire, mustard, brown sugar and orange zest to saucepan. Bundle and tie cardamom, coriander, fennel seeds, cumin and chili flakes in cheesecloth; add sachet to pot. Simmer on low heat for 30 to 40 minutes until the sauce is thick and mushrooms are broken down.
  4. Serve warm, spooning barbecued-mushroom mixture onto kaiser rolls.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/pulled-bbq-mushroom-sandwich/46625/