A mushroom sandwich for barbecue lovers that can be made year round on the stove. Top it with some coleslaw for ultimate picnic nostalgia.This recipe comes to us from Lindsay of Cooking for a Vegan Lover.
- 8 ounces cremini mushrooms, sliced
- 8 ounces shiitake mushrooms, sliced
- 1 large onion, thinly sliced
- 6 cloves of garlic, minced
- 1/2 tablespoons safflower oil
- 2 tablespoons garlic steak sauce
- 2 tablespoons BBQ sauce
- 1 tablespoon Dijon mustard
- salt and pepper, to taste
- 4 sandwich buns
- coleslaw (optional)
Heat the oil in a cast-iron pan over medium-high heat. Add the mushrooms and onions to the pan and sauté for 2 minutes.
Turn the heat down to medium-low and stir in the garlic. Cook for 20-25 minutes or until the mushrooms and onions have caramelized, stirring occasionally.
In a small bowl, mix together the steak sauce, bbq sauce and dijion mustard.
When the mushrooms and onions have caramelized add the steak sauce mixture and stir together.
Place 1/4 of the mushrooms on a bun and top with your favorite slaw, if desired.
Pulled 'Shroom Sandwich
Servings per Recipe: 4Amount per Serving
Calories from Fat: 41
Total Fat: 4.6g
Saturated Fat: .5g
Dietary Fiber: 3.7g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.