BBQ Mushroom Buns

These barbecue mushroom buns are meaty, satisfying, and full of flavor. A triple threat combo of mushrooms — Shiitake, Chestnut, and Portobello — are cooked in savory spices and barbecue sauce, then baked until the sauce is sticky-sweet and the mushrooms are perfectly tender. They're paired with fluffy buns, greens, and crisp red onion, making them the perfect addition to your summer cookout.

BBQ MUSHROOM BUNS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE MUSHROOMS:

• 1 8-ounce pack Chestnut mushrooms, stalks trimmed
• 1 8-ounce pack shiitake mushrooms, stalks discarded
• 1 5-ounce pack Portobello mushrooms, trimmed and underside removed
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chopped rosemary

FOR SERVING:

• 4 multiseed deli rolls (gluten-free if needed), scored down the middle
• 4 leaves lettuce, shredded
• 4 tablespoons BBQ sauce, plus extra to serve
• 1/2 red onion, very thinly sliced
• 1 red chili, seeded and sliced
• Small handful coriander

PREPARATION

1. Preheat the oven to 375°F and line a baking tray with greaseproof paper.
2. Reserve 6 Chestnut mushrooms then thinly slice the rest and all of the Shiitakes. Set aside.
3. Scoop out and discard the inside of the Portobellos before use, as they can be bitter.
4. Heat 1/2 tablespoon 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.
5. Once cooked, thickly slice the Portobellos and transfer all the cooked mushrooms to a bowl. Toss in 2 tablespoons BBQ sauce.
6. In the same pan, add another 1/2 tablespoon 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.
7. Add to the bowl with the other mushrooms and toss.
8. Tip onto the lined tray baking sheet and cook in the oven for 8-10 minutes. Remove. Set aside.
9. Fry the remaining oil, spices, and rosemary for 30 seconds. Add the mushrooms to the oil, tossing to coat. Season.
10. 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.
11. Finish with a sprinkling of red onion, chili, and coriander. Serve with extra BBQ sauce. Best enjoyed fresh and warm.

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