Black Garlic BBQ Mushroom Sandwich
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 1 Tablespoon coconut oil
- 1 white onion, minced
- 1 Tablespoon Black Garlic paste (optional-if you can't find black garlic, just use 3 cloves regular garlic)
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle flakes
- 1½ cups coconut sugar
- ¾ cup whiskey
- 1 cup fire roasted tomatoes (Rao’s)
- 1 Tablespoon tamari or soy sauce
- ½ cup apple cider vinegar + 3 Tablespoons
- 1 Tablespoons molasses
- 2 teaspoons sea salt
- 1 tablespoon coconut oil
- 2 white onions, julienned thinly
- 2 pints sliced mushrooms
- ½ red cabbage, shredded
- 1 cup shredded brussels sprouts (optional)
- juice of 1 lemon
- salt and pepper to taste
- 4 hamburger buns
- 1 avocado sliced
- Heat the coconut oil in a sauce pan.
- Add the onion and sauté until onion is translucent.
- Add the black garlic paste, garlic powder, smoked paprika, and chipotle flakes. Sauté gently for 2 minutes to open up the spices.
- Add the coconut sugar, whiskey, crushed tomato, tamari, apple cider vinegar, molasses and sea salt.
- Bring to a simmer and cook for 30 minutes over very low heat.
- Season to taste with more salt and vinegar.
- Makes about 1 quart.
- Heat the coconut oil in a large sauté pan. Add the onion and saute for 10 minutes over low heat or longer until caramelized.
- Add the mushrooms and cook 5 minutes with the onions. Add as much BBQ sauce as desired to the filling.
- For the slaw, toss the thinly julienned cabbage and shaved Brussels sprouts with lemon juice and season with salt and pepper to taste.
- Toast the bread. Add some of the sandwich filling and slaw. Top with sliced avocado.
Recipe by Plant Craft at https://www.rachelcarr.com/black-garlic-bbq-mushroom-sandwich/
3.5.3208