Asian style BBQ mushroom sandwiches
- Serves: 4
- Cook time: 15 minutes
Mushrooms cook down with garlic to form one of the best canvases we know for sweet-and-spicy barbecue sauce. Even the aroma is mouth-watering. We enjoy this loaded into fluffy hamburger-style buns with onions and pickles, but the mushrooms are also great in tacos, on salads or just by themselves (grab a fork!).
Ingredients
- 1 1/2 lbs (680g) Shiitake mushrooms
- 3 tbsp (45ml) canola oil
- 1 tsp (6g) kosher salt
- 4 cloves garlic
- 2/3 cup (160ml) Wicked Kitchen™ Asian Style Barbecue Sauce
- 4 sandwich rolls, split
- 1/4 cup (30g) pickled red onion or thinly sliced red onion
- Sliced cucumber pickles, for serving
Method
- Discard the Shiitake stems then thinly slice the caps.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms and salt; the skillet will be full, but the mushrooms will cook down quickly. Cook, frequently stirring until all their liquid has evaporated and the mushrooms brown around the edges, about 12 minutes. Mince up the garlic, then add it to the pan and cook for 1 minute more.
- Remove from the heat and stir in the barbecue sauce. Fill the sandwich rolls with mushrooms, some onion, and pickles. Any extra mushrooms will keep refrigerated for 3 days.