A Recipe from Great Vegan BBQ without a Grill, the cookbook by Linda & Alex Meyer
VEGAN | WFPB | GLUTEN-FREE | EASY | 10 INGREDIENTS OR LESS
Ok, guys, you're in for a real treat: BBQ made right in your kitchen with plant-based whole foods! Written by Linda & Alex Meyer,the mother and daughter team behind Veganosity, Great Vegan BBQ Without a Grillis a cookbook full of yummy southern-style comfort food recipes - meaning you'll want to pull this book off your shelf all year round. And you can, because as the title states, you don't need a grill! In fact, for the recipe shared here, Pulled Shiitake Mushroom BBQ, I just used a stainless steel pan. By the way,this recipe knocked my socks clean off. Full of flavor and texture while being simple to make, this is just one of many recipes from this cookbook that I have trouble keeping my socks on with. The steps throughout the book are easy to follow and tackle, with big, bold, beautiful results.
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PULLED SHIITAKE MUSHROOM BBQ RECIPE
VEGAN | WFPB | GLUTEN-FREE | EASY | 10 INGREDIENTS OR LESS
APPROXIMATE TIME: Prep 10 minutes | Cook 27 minutes | TOTAL 37 minutes
Serves 4
Kari's Note: If you would rather avoid the oil, I found the water drop method* worked well for this recipe. While the more mushrooms the better in my book, 44 ounces of mushrooms is a lot and can be expensive. I found this recipe could still be thoroughly enjoyed with about half the mushrooms. If you make the recipe that way, I recommend stirring half the BBQ sauce in and then adding more if needed. I liked sticking with all of the onion, though. By the way, Big Mama's BBQ Sauce is one of several sauces to love in this book.
*The water drop method refers to heating the pan to a point where a drop of water forms a ball. At that point, the pan is virtually non-stick, so no oil is needed. I refer to it in my Pureed Potato Leek Soup Recipe post.
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INGREDIENTS
2 cups Big Mama's Homemade BBQ Sauce (from Great Vegan BBQ Without a Grill) or store bought
22 ounces shiitake mushrooms
22 ounces baby portobello mushrooms
1 tablespoon extra-virgin olive oil
1 large white or yellow onion, finely diced
salt & pepper to taste
4 hamburger buns (gluten-free options are available out there)
suggested toppings: arugula, tomato slices, sliced dill pickles
METHOD
If not using store-bought, make the BBQ sauce. If you don't already have some on hand, allow the flavors to infuse while you prepare the mushrooms.
Thinly slice the mushrooms. They should look shredded. Heat the oil in a large skillet on medium heat. Depending on the size of the pan, you may need to cook the mushrooms and onions in two batches. When the oil is hot, add the mushrooms and onions and stir frequently until the mushrooms lose their water and the onions become translucent and soft, approximately 5-7 minutes.
Turn up the heat to medium-high and add salt and pepper to taste. Cook until the onions caramelize and the edges of the mushrooms begin to crisp up, approximately 5 minutes.
When the mushrooms and onions are done cooking, add the BBQ sauce to the pan and stir until the mushrooms are completely coated in the sauce. Bring the mixture to a boil on medium heat and then reduce the heat to a low simmer. Cook for 15 minutes, stirring frequently, until the sauce is thick and sticky.
Serve the mushrooms on the buns and top with the arugula, tomato, and sliced pickles.
