| Portions |
|---|
| Serves 4 |
Ingredients
For the barbeque sauce:
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- Kosher salt
- Freshly ground black pepper
- 3 garlic cloves, finely minced
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- ½ teaspoon cumin
- ¼ cup lager or water
- 1 cup ketchup
- 2 tablespoons Dijon mustard
- ¼ cup apple cider vinegar
- 2 tablespoons soy sauce or Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons molasses
For the mushrooms:
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Freshly ground black pepper
- 400g oyster mushrooms
For serving:
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- ¼ yellow onion, grated
- 2 cups finely shredded green cabbage
- 1 carrot, grated
- Kosher salt
- Freshly ground black pepper
- 4 soft burger buns
Directions
- 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, chili 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, 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, sugar, an 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 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.