Recipe
Step 1.
Clean the oyster mushrooms and tear them into strips so that they resembling pulled meat. In a large bowl, combine the smoked paprika, ground cumin, dried oregano, salt, and black pepper. Toss the mushroom strips in this spice mixture until they are well coated.
Step 2.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter on a grill pan over a medium heat. Add the chopped onion and garlic and sauté them until they are soft and the onion is translucent (about 5-7 minutes).
Step 3.
Add the spiced mushroom strips to the pan and cook for 10-12 minutes, stirring occasionally, until the mushrooms are crispy and browned. Then add the BBQ sauce to the pan and stir well to coat all the mushrooms in the sauce. Reduce the heat level to low, and let the mushrooms simmer for 5 minutes to allow the flavours to come together.
Step 4.
In a separate small pan, heat the remaining tablespoon of olive oil over medium heat.
Slice the sandwich buns in half and toast them in the pan until they are golden and slightly crispy.
Step 5.
Take the bottom of the toasted bun and add ¼ of the BBQ mushroom mixture. Then add some sliced cucumber, halved cherry tomatoes, mixed salad leaves and some vegan mayo before placing the toasted top on. Serve immediately.
Ingredients
For 4 servings
500g
of oyster mushrooms
1
large onion, finely chopped
2
cloves of garlic, minced
1 tbsp
of smoked paprika
1 tsp
of ground cumin
1 tsp
of dried oregano
1 tsp
of salt
1/2 tsp
of black pepper
200ml
of BBQ sauce
4
sandwich buns
2 tbsp
of olive oil
1 tbsp
butter
Optional toppings:
2
cucumbers
8
cherry tomatoes
80g
of mixed salad leaves
4 tbsp
of vegan mayonnaise
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