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.

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.

PORTOBELLO MUSHROOM PANINI WITH HERB PESTO

SERVES 4 PANINI

FOR THE HERB PESTO

1 1/3 cups (200g / 7oz) peas (fresh or frozen)

1 handful fresh basil

1 cup (240 ml) olive oil

2 garlic cloves

2 tbsp. chopped cashews

1 tbsp. salt

FOR THE PICKLED ONIONS

2 red onions

1/2 cup (100 ml) apple cider vinegar

2 tsp. agave nectar

FOR THE MUSHROOMS

8 portobello mushrooms

1/4 cup (60 ml) olive oil

1/2 tsp. coarse sea salt

4 sourdough rye rolls

NUTRITIONAL VALUES

Calories: 797kcal
Fat: 73.7g (10.7g S.Fat)
Carbs: 35.5g
Protein: 7.2g
Sugar: 14.2g
Sodium: 1850mg

METHOD

In a blender, combine all the ingredients for the herb pesto.

To make the pickled onions, cut the onions into wedges and place them in a cast-iron saucepan with the vinegar and agave nectar. Bring to a boil over direct heat. Then, over low heat, gently braise them until the vinegar has completely evaporated.

Clean the mushrooms by removing the stems (do not throw them away; simply grill them separately and add them to the panini). Brush each cap with 1 1/2 teaspoons olive oil, season with coarse sea salt, and grill for 5 minutes on each side over direct heat.

Cut the bread rolls in half, spread with pesto, and top with the mushrooms and pickled onions. Cover the panini with the roll tops and weigh it down with the preheated bricks. 5 to 7 minutes over direct heat, until crispy.

RECIPE NOTES

The pickled onions can also be made ahead of time in the kitchen on the stove. In this case, cook the ingredients on high heat for a few minutes before braise them on low heat.

MUSHROOM PESTO SLIDERS

SERVES 16 SLIDERS

FOR THE CARAMELIZED ONIONS

2 tbsp. olive oil

1 large red onion, thinly sliced

Sea salt

Freshly ground black pepper

FOR THE SLIDERS

1 tbsp. olive oil, plus extra for frying

8 oz (227g) mushrooms, sliced

1 (15 oz.) can lentils, rinsed and drained (or 2 cups cooked)

3/4 cup all-purpose flour, plus extra if needed

1 tsp. dried basil

1 tsp. sea salt

1 tsp. freshly ground black pepper

Basil Pesto

Mini buns or dinner rolls, sliced in half and toasted

1 small tomato, thinly sliced

NUTRITIONAL VALUES

Calories: 181kcal
Fat: 6.6g (1.1g S.Fat)
Carbs: 22.7g
Protein: 8.9g
Sugar: 1.9g
Sodium: 110mg

METHOD

FOR THE CARAMELIZED ONIONS
Heat oil in a large skillet over medium heat and sauté onion until tender and slightly caramelized, 20 to 30 minutes. Set aside and season with salt and pepper.

FOR THE SLIDERS
Heat oil in a large non-stick skillet over medium-high heat and sauté mushrooms until just soft. Remove from the heat and set aside for a few minutes to cool. Place the mushrooms in a food processor and set aside the skillet for later use.

In a food processor, combine lentils, flour, basil, salt, and pepper.

Pulse the mixture until it just comes together. Refrigerate the mixture until it is completely chilled. If the mixture becomes too sticky, add a little more flour. Form the mixture into mini patties, each about 2 inches in diameter and 1/2 inch thick, using your palms.

Cook the patties in batches in the reserved skillet over medium-high heat, adding more oil as needed. Allow the patties to cook for 3 to 5 minutes per side, or until nicely browned.

Layer the slider patty, basil pesto, caramelized onions, and tomato on the buns to make sliders.