For those who prefer meatless dishes, the Pulled BBQ Mushroom Sandwich is a genuinely tasty sandwich well suited to vegan tastes.
Pulled BBQ Mushroom Sandwich

Pulled BBQ Mushroom Sandwich
 
Author:
Recipe type: Sandwiches
Cuisine: American
Serves: 4
Ingredients
  • 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
Instructions
  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.

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.