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BBQ mushroom baps 

Ingredients

(serves 4 rolls) 

  • 360g fresh wild mushrooms 

  • 1 cup Heinz tomato sauce

  • 1 tsp English mustard 

  • 2 tsp tomato puree 

  • 4 tbsp light soy sauce 

  • 2 tbsp apple cider vinegar 

  • 1/2 tsp garlic powder

  • 1/4 cup brown sugar 

  • 1/2 cup beer or larger 

  • Smoked salt 

  • Cracked black pepper 

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4 assorted rolls 

Sriracha mayo 

Lettuce 

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Tips: 

This dish is inspired by the mushroom king - Derek Sarno. Check out his instagram and youtube to get more inspiration on how to cook different types of mushrooms. 

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I got my mushrooms from Sainsbury's - the specialty mushroom mix. Alternatively you can find them in Tescos and most good markets. 

Method

  1. Preheat your oven to 200 degrees. 

  2. Heat a large griddle pan and add 2 tbsp of olive oil. When the oil is very hot add your mushrooms. Fry on a high heat for 10 minutes, allowing them to get lovely and crispy. Keep tossing them around the pan to avoid burning. If the pan gets dry add a dash more olive oil. Season with a little salt and pepper. 

  3. While the mushrooms are cooking add the rest of the ingredients to a large saucepan. Bring to the boil for 2 minutes and then leave to gently simmer for 10 minutes. 

  4. Transfer the mushrooms directly into the bbq sauce. Add a little water to your very hot griddle pan to remove any residue from the pan. Add this to the bbq sauce to maximise flavour. 

  5. Pour the mushrooms and sauce onto a lined baking tray. Bake in the oven for 15 minutes. The sugar in the bbq sauce will caramelise the mushrooms. 

  6. Allow the mushrooms to cool slightly before adding them to the buns. 

  7. Toast your buns, add sriracha mayo, lettuce and then finally your mushrooms. 

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