BBQ Oyster Mushrooms
- <p><strong>For BBQ seasoning</strong></p><p>1 cup of pasatta
- 15 large organic</p><p>1 tablespoon of tamari sauce</p><p>2 teaspoons of smoked paprika</p><p>1/2 teaspoon of cayenne pepper</p><p>1/2 teaspoon of dried oregano</p><p>1 tablespoon of maple syrup</p><p>Coconut oil for frying</p><p><strong>The Mushrooms</strong></p><p>12 – oyster mushrooms
- wiped clean</p><p><strong>To accompany the BBQ Mushrooms</strong></p><p>2 x red onions</p><p>2 x sweet peppers</p><p>5 x tomatoes </p><p>Shredded lettuce to serve </p><p>Other salad leaves to serve</p><p> </p>
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1: Place all the bbq ingredients into a pan, stir well and place on a medium heat. Bring to a boil, then reduce and leave to simmer for about 20 minutes until it has thickened and reduced in volume.
2: In the meantime prepare the mushrooms. Cut into 2 or 3 (depending on size).
3: Heat a large frying pan with a little coconut oil and when it is hot place the mushrooms in the pan (do not over crowd as you want them to brown without loosing lots of water), and fry until golden brown on both sides after about 5 minutes.
4: Use 2 forks and begin pulling the mushrooms apart to create a shredded appearance.
5: Cover the mushrooms in some or all of the bbq sauce, place in an oven proof dish and bake for around 10, 15 minutes until golden brown.
6: Now prepare the vegetables for your sandwich. You can sauté the red onions and sweet peppers together until slightly softened.
7: Place some lettuce/leaves and tomatoes (if using) onto a slice of fresh bread (you can lightly toast it beforehand), followed by some bbq mushrooms, and the sauté veg.
Eat! This is a seriously delicious sandwich!
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