PULLED MUSHROOM SANDWICHES WITH CRISPY OYSTER MUSHROOMS
SERVES 4 SANDWICHES
2 tbsp. olive oil
1/4 cup plus 2 tbsp. (90 ml) basic barbecue sauce
11 oz. (300g / 11oz) oyster mushrooms
1 large carrot
4 sweet potato buns
4 tbsp. vegan mayonnaise
2 handfuls baby spinach
NUTRITIONAL VALUES
Calories: 487kcal
Fat: 11.8g (1.3g S.Fat)
Carbs: 68.5g
Protein: 24.5g
Sugar: 8.9g
Sodium: 585mg
METHOD
Combine the oil and the barbecue sauce in a mixing bowl. Allow the mushrooms to soak in the marinade for 30 minutes.
Cook the mushrooms for 4 to 5 minutes on each side over direct heat. Then place them over indirect heat for another 7 minutes to crisp up. After that, remove them from the grill and tear them into strips.
Slice or grate the carrot thinly.
Cut the burger buns open and toast them for 2 minutes on their cut side over direct heat. 1 tablespoon mayonnaise on each bottom half, followed by baby spinach, mushrooms, and carrot. Top with the remaining half of the buns.
Cook the mushrooms for 4 to 5 minutes on each side over direct heat. Then place them over indirect heat for another 7 minutes to crisp up. After that, remove them from the grill and tear them into strips.
Slice or grate the carrot thinly.
Cut the burger buns open and toast them for 2 minutes on their cut side over direct heat. 1 tablespoon mayonnaise on each bottom half, followed by baby spinach, mushrooms, and carrot. Top with the remaining half of the buns.
RECIPE NOTES
Before marinating, tear the mushrooms into strips and cook them on a hot cast-iron griddle or in a cast-iron frying pan.
