This vegetarian pulled shiitake mushroom bar-b-que sandwich is for all you mushroom sweethearts! It has the ideal substantial and chewy surface, is trickling with thick and clingy bar-b-que sauce, and is an extraordinary fast and simple feast to prepare for a group!
This particular bar-b-que sandwich is from the cookbook and is anything but difficult to prepare for a group. You can make the mushroom blend early, toast the buns, and let individuals collect their very own for a potluck or game day. It meets up rapidly, is extremely simple to make, and ideal for all you mushroom darlings!
Start by meagerly cutting the shiitake and portobello mushrooms. Cook the mushrooms and finely diced onions until the onions begin to caramelize and the edges of the mushrooms start to fresh up. Include the bar-b-que sauce (The book has an incredible home-made bar-b-que sauce recipe, or you can without much of a stretch utilize your preferred locally acquired one to spare some time).
Cook the blend in the bar-b-que sauce until it covers uniformly, thickens, and begins to stick. Serve the mushroom blend on your preferred toasted buns and top with arugula, tomato, and cut pickles for the ideal bar-b-que Sandwich!
Also try our recipe Pulled BBQ-Carrots with Homemade BBQ Sauce
For all you mushroom sweethearts out there, this is the ideal substantial and chewy bar-b-que Sandwich!
- 2 cups Big Mama’s Homemade BBQ Sauce , or store-bought (see notes below for recipe)
- 22 oz shiitake mushrooms
- 22 oz baby portobello mushrooms
- 1 tbsp olive oil
- 1 large white or yellow onion , finely diced
- salt & pepper , to taste
- 4 hamberber buns
- tomato , slices
- dill pickles , sliced
- Make the BBQ sauce, if you don’t already have some on hand, to allow the flavors to infuse while you prepare the mushrooms (see notes below for homemade recipe).
- Thinly slice the mushrooms. They should look shredded.
- Heat the oil in a large skillet on medium heat.
- When the oil is hot, add the mushrooms and onions and stir frequently until the mushrooms lose their water and the onions become translucent and soft, approximately 5 to 7 minutes. Depending on the size of the pan, you may need to cook the mushrooms and onions in two batches.
- Turn up the heat to medium-high and add salt and pepper to taste. Cook until the onions caramelize and the edges of the mushrooms begin to crisp up, approximately 5 minutes.
- When the mushrooms and onions are done cooking, add the BBQ sauce to the pan and stir until the mushrooms are completely coated in the sauce.
- Bring the mixture to a boil on medium heat and then reduce the heat to a low simmer. Cook for 15 minutes, stirring frequently, until the sauce is thick and sticky.
- Serve the mushrooms on the buns and top with the arugula, tomato and sliced pickles.
Read more our recipe : To Die For Carrot Cake
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