Barbecue Mushroom Sandwich
This recipe is for all the barbecue and mushroom lovers out there. The homemade barbecue sauce is a smoky sweet and tangy condiment that blends perfectly with the fresh sauteed mushrooms.
Ingredients
The Barbecue Sauce
- 1 15 oz. Can Tomato Sauce
- 1 6 oz. Can Tomato Paste
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup Real Maple Syrup
- 1/4 Cup Molasses
- 1 1/2 tsp Smoked Paprika
- 2 tsp Yellow Mustard
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- 1/2 tsp Salt
- 24 oz. Fresh Mushrooms
- Avocado Oil Enough to saute the mushrooms.
Instructions
- In a medium sized sauce pan add the sauce ingredients and cook on a medium heat, bringing the sauce to a simmer.
- Cook the sauce at a simmer for about 10 to 15 minutes, stirring as it cooks.
- As the sauce is cooking it will start to thicken.
- After it is done cooking remove from heat and set aside.
- Clean and slice the mushrooms, set aside.
- In a large skillet, add oil and mushrooms, saute on medium high heat until the mushrooms are slightly browned.
- Next, pour 3/4 cup of the cooked barbecue sauce over the sauteed mushrooms, you can use less or more if you prefer.
- Save any left over barbecue sauce for later use as a condiment.
- Stir until everything is covered, cook for another 5 minutes, remove from heat and set aside.
- Toast your bread or bun, smear your favorite mayo, or vegan mayo, on the toast, add cheese, sliced pickles, and serve.