I never quite realised until I started my market stall at Hampstead Market in January just how many people are turning vegan. I know it might be ‘in vogue’ at the moment, but whatever people’s reasons behind the craze, it’s so great that so many of us are becoming more aware of our health and what we are eating, as well as contributing to a greener planet and less animal suffering. It’s win win if you think about it!
So when the lovely people at Tesco asked if I’d like to be involved in their vegan Food Love Story, I jumped at the chance! The fact that major supermarkets have realised that this is a way of life that many people are now switching to is such a great turning point and there are more and more healthy, delicious and inexpensive options (and recipes) becoming available.
They asked me to recreate and share this recipe – which was great because a) I love mushrooms and b) I couldn’t think what to make for dinner that day so that decided it for me – and they were delicious! One thing I loved (which is something I aim to do with all my recipes) is that this recipe makes for a super affordable meal (every little helps right?) and it doesn’t require tonnes of ingredients.
Mr H and I were really impressed with how tasty it was – there wasn’t a shroom left in the room by the time we’d finished! So if you’re looking for something meat-free, but still ‘meaty’ and delicious, give this dish a whirl!
Derek’s BBQ ‘Shroom Buns
Ingredients
- 1 x 250g pack chestnut mushrooms, stalks trimmed
- 1 x 125g pack shiitake mushrooms, stalks discarded
- 1 x 150g pack Portobello mushrooms, trimmed and underside removed
- 1 1/2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chopped rosemary
To serve
- 4 multiseed deli rolls, scored down the middle (I used gluten free)
- 4 leaves Sweet Gem lettuce, shredded
- 4 tbsp Tennessee BBQ inspired sauce, plus extra to serve
- 1/2 red onion, very thinly sliced
- 1 red chilli, seeded and sliced
- small handful coriander
Preheat the oven to gas 5, 190°C, fan 170°C. Reserve 6 chestnut mushrooms then thinly slice the rest and all of the shiitakes. Set aside.
Scoop out and discard the inside of the Portobellos before use, as they can be bitter. Heat 1/2 tbsp oil in a frying pan over a medium heat. Add the reserved chestnut mushrooms and the Portobellos to the pan. Cover with baking paper and put a saucepan half filled with water on top to flatten. Cook for 5 minutes each side, until juicy. Once cooked, thickly slice the Portobellos and transfer all the cooked mushrooms to a bowl. Toss in 2 tbsp BBQ sauce.
In the same pan, add another ½ tbsp oil and the sliced shiitake and chestnut mushrooms. Leave for 1-2 minutes, then stir and cook for a further 2-3 minutes each side, until crispy. Add to the bowl with the other mushrooms; toss. Tip onto a baking sheet and cook in the oven for 8-10 minutes. Remove; set aside.
Fry the remaining oil, spices and rosemary for 30 seconds. Add the mushrooms to the oil, tossing to coat. Season.
Microwave the rolls for 15 seconds to soften, if you like, then fill with the lettuce and mushrooms. Finish with the remaining BBQ sauce, red onion, chilli and coriander. Serve with extra BBQ sauce.
Love, Mrs H xx
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