serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
Barbeque Sauce
- 3 tsp (15 ml) olive oil
- 1 small yellow onion, finely diced
- Kosher salt
- Freshly ground black pepper
- 3 garlic cloves, finely minced
- 3 tsp chilli powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ cup (60 ml) lager or water
- 1 cup (250 ml) ketchup
- 1½ tbsp Dijon mustard
- ¼ cup (60 ml) apple cider vinegar
- 1½ tbsp (30 ml) soy sauce or Worcestershire sauce
- 1½ tbsp brown sugar
- 1½ tbsp molasses
Mushrooms
- 1½ tbsp (30 ml) olive oil
- 1½ tbsp (30 ml) soy sauce
- 3 tsp (15 ml) apple cider vinegar
- 3 tsp honey
- 3 tsp Dijon mustard
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Freshly ground black pepper
- 400 g oyster mushrooms
Serving
- ¼ cup (60 ml) mayonnaise
- 3 tsp (15 ml) apple cider vinegar
- ¼ yellow onion, grated
- 2 cups (500 ml) shredded green cabbage
- 1 carrot, grated
- Kosher salt
- Freshly ground black pepper
- 4 soft burger buns
Instructions
- For the sauce, heat the oil in a medium saucepan over medium heat. Add in the onion, season with salt and pepper, and cook until soft, about 5 minutes. Add in the garlic, chilli powder, smoked paprika and cumin and cook for an additional minute to lightly brown the garlic and toast the spices.
- Carefully deglaze the pan with the beer or water, scraping any bits off the bottom. Stir in the ketchup, mustard, vinegar, soy or Worcestershire sauce, brown sugar and molasses and bring the mixture to a low boil. Reduce the heat to low, cover, and simmer for 35 minutes, stirring occasionally.
- Meanwhile, heat your grill to high and prepare the mushrooms. In a large bowl, whisk together the oil, soy sauce, vinegar, honey, Dijon mustard cumin and smoked paprika. Season with pepper and toss in the mushrooms to coat. Set aside to marinate while you prepare the slaw.
- For the slaw, whisk together the mayonnaise, vinegar and onion. Toss in the cabbage and carrot and season to taste with salt and pepper. Set aside.
- Lightly oil the grates of your grill and transfer on the mushrooms. Press down with a spatula and cook the mushrooms for about 2 to 4 minutes per side or until well charred and tender. Remove the mushrooms to a bowl and, using two forks, pull the mushrooms into bite-sized pieces. Pour over some or all the barbeque sauce and toss to combine.
- To build the sandwiches, divide the mushrooms over the buns and top with the slaw.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
