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Saturday, 20 May 2017

BBQ mushroom buns recipe

Vegan, quick & simple
I am so happy Tesco have decided to extend their vegan range and incorporate new recipe using their fresh products to support the vegan diet.

I watched an amazing video by ‘Derek Sarno’s’ who is the gourmet veg chef. 
He shows you that you can create luscious, healthy & tasty food using fresh vegetables and make them into healthy meals. 
As he says ‘plants offer so much creativity’ which I fully agree with.
I love cooking with fresh vegetables as you can make each meal unique and versatile with spices, sauces etc, and it doesn't have to take a long time to create something nutritious and not forgetting delicious!!!
It’s only a benefit to eating vegetables and this recipe is quick & easy to make, what could be better?!

I checked out his video ‘BBQ shroom buns’ and here is my re-creation.
These mushroom buns are moist, filling and full of flavour. They offer great protein, fibre and anti-oxidants. 

This recipe is very affordable to make and all of the ingredients can be found at Tesco which is a bonus.
You can great value and quality from Tesco, especially their range of organic fruit & vegetables. 

Preparation- 10 minutes 
Cooking time- 20 minutes
Serve- 4
Level- Medium

-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
-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

Step 1- Preheat the oven to gas 5, 190°C and line a baking tray with greaseproof paper.

Step 2-  Reserve 6 chestnut mushrooms then thinly slice the rest and all of the shiitakes. Set aside.

Step 3- Scoop out and discard the inside of the Portobellos before use, as they can be bitter.
Step 4-  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.
Step 5- Once cooked, thickly slice the Portobellos and transfer all the cooked mushrooms to a bowl. Toss in 2 tbsp BBQ sauce.
Step 6- In the same pan, add another 1/2 tbsp oil and the sliced shiitake and chestnut mushrooms. Leave for 1-2 minutes, then stir and cook for further 2-3 minutes each side, until crispy. 
Step 7- Add to the bowl with the other mushrooms and toss.

Step 8- Tip onto the lined tray baking sheet and cook in the oven for 8-10 minutes. Remove. Set aside.
Step 9- Fry the remaining oil, spices and rosemary for 30 seconds. Add the mushrooms to the oil, tossing to coat. Season.
Crisp the rolls for a few minutes in the oven to soften, if you like, then fill with the lettuce and the cooked BBQ mushrooms.
 Finish with a sprinkling of red onion, chilli and coriander. Serve with extra BBQ sauce.
Best enjoyed fresh and warm.

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