Makes 3-4 Sandwiches
Ingredients:
5 portobello mushrooms, cleaned and stems removed
olive oil
garlic powder, smoky paprika powder, dried mustard powder, chili powder, salt & pepper
1 cup BBQ sauce- either homemade or jarred- See BBQ sauce Recipe below
options- pickles, mayo, roasted red peppers, pepperoncini, arugula
3-4 baguettes, Whole wheat rolls, or bread of choice,
Pre-heat oven to 400 degrees
Step-by-step Instructions:
To prepare the Mushrooms- Use a heavy cast iron skillet or griddle.
Sauté the mushrooms on a hot griddle, in a little olive oil, cap facedown, with another heavy pan on top. Let it cook, undisturbed for 3 minutes, adjusting the heat so it doesn’t burn. Turn mushrooms over, and sprinkle the cooked side with the spices, and place the weight back on the mushrooms to cook the other side. Cook undisturbed for another 3 minutes or so, until browned. Turn over, and sprinkle this side with the spices. Repeat the cooking process, with the heavy weight on top, 3 more times, until the mushrooms are flattened down and the texture is firm. Remove from pan.
Marinate the mushrooms in BBQ sauce. Cover the bottom of a glass Pyrex casserole pan with the BBQ sauce of your choice. Place the cooked mushrooms into the casserole pan with the BBQ sauce. Turn themushrooms over, so both sides are covered with the marinade, and let sit for 1 hour.
Bake in a 400 degree oven for 40 minutes , brushing with more BBQ sauce and turning, every 10 minutes , until the BBQ sauce becomes caramelized and there is a little char around the edges. Remove from oven. Place rolls in oven, and warm until crispy. Slice the mushrooms on the diagonal, and build your sandwiches. I used Just Mayo, (vegan mayo or chipotle mayo) roasted red peppers, (that I warmed up on the griddle) pickles, pepperoncinis, and arugula.
Serve immediately with a side salad and enjoy!
Of course the mushrooms can also be cooked on a grill, and eaten as a main course by themselves, served with corn and salad at a BBQ!
- To Make 3-4 Sandwiches
- 5 portobello mushrooms, cleaned and stems removed
- olive oil
- garlic powder, smoky paprika powder, dried mustard powder, chili powder, salt & pepper
- 1 cup BBQ sauce- either homemade or jarred-
- See BBQ sauce Recipe below
- options- pickles, mayo, roasted red peppers, pepperoncini, arugula
- 3-4 baguettes, Whole wheat rolls, or bread of choice,
- Homemade BBQ Sauce
- large onions, chopped (2 ½ cups) 3 large organic green peppers, chopped
- organic yellow pepper, chopped 4 jalapeño peppers, chopped
- cup coconut oil 10 cups organic diced tomatoes
- celery stalks (1 ½ cups) 1 jar organic tomato sauce
- Tbs finely chopped garlic 2 Tbs. Dijon mustard
- t. dry wasabi mustard 8 Tbs. horseradish
- cup Worchester sauce 2 cups White Vinegar
- cup honey 2 Tbs. chili powder
- Tbs sea salt 1 Tbs. marjoram
- tsp. thyme 2 Tbs. oregano
- Tbs Tarragon 1 Tbs. Basil
- Tbs molasses 2 Tbs. liquid smoke
- Tbs. cayenne pepper 2 tsp Red Pepper Flakes (more if desired)
- shots of Tabasco sauce 10 cups water
- small cans of organic tomato paste
- To Make the BBQ Sauce- In large, heavy pot, sauté the onions in the coconut oil for 5 minutes. Add the peppers, celery and garlic and cook for 5 more minutes. Add the remaining ingredients and simmer for 45 minutes to an hour. Adjust spices to taste.
- Meanwhile, cut the Tempeh in half, then into quarters, then down the horizontally down the middle to make each piece thinner. You should have 8 pieces. Line a cookie sheet with Parchment paper and spray with olive oil. Lay Tempeh out on parchment paper and bake for 15 minutes. Turn Tempeh over, and bake for another 10 minutes, until golden brown on both sides. Cover bottom of a 9” x 13” baking dish with BBQ sauce and lay out Tempeh in a single layer. Cover the top of the Tempeh with BBQ sauce and repeat, until all of the Tempeh is covered with BBQ sauce. Let marinate for 30 minutes.
- Pre-heat oven to 400 degrees.
- To prepare the Mushrooms- Use a heavy cast iron skillet or griddle
- Sauté the mushrooms on a hot griddle, in a little olive oil, cap facedown, with another heavy pan on top. Let it cook, undisturbed for 3 minutes, adjusting the heat so it doesn’t burn. Turn mushrooms over, and sprinkle the cooked side with the spices, and place the weight back on the mushrooms to cook the other side. Cook undisturbed for another 3 minutes or so, until browned. Turn over, and sprinkle this side with the spices. Repeat the cooking process, with the heavy weight on top, 3 more times, until the mushrooms are flattened down and the texture is firm. Remove from pan.
- Marinate the mushrooms in BBQ sauce. Cover the bottom of a glass Pyrex casserole pan with the BBQ sauce of your choice. Place the cooked mushrooms into the casserole pan with the BBQ sauce. Turn the mushrooms over, so both sides are covered with the marinade, and let sit for 1 hour.
- Bake in a 400 degree oven for 40 minutes , brushing with more BBQ sauce and turning, every 10
- minutes , until the BBQ sauce becomes caramelized and there is a little char around the edges. Remove from oven. Place rolls in oven, and warm until crispy. Slice the mushrooms on the diagonal, and build your sandwiches. I used Just Mayo, (vegan mayo or chipotle mayo) roasted red peppers, (that I warmed up on the griddle) pickles, pepperoncinis, and arugula.
- Serve immediately with a side salad and enjoy!
- Of course the mushrooms can also be cooked on a grill, and eaten as a main course by themselves, served with corn and salad at a BBQ!
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