Black Garlic BBQ Mushroom Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the Black Garlic BBQ Sauce
  • 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
For the sandwich filling:
  • 1 tablespoon coconut oil
  • 2 white onions, julienned thinly
  • 2 pints sliced mushrooms
For the slaw:
  • ½ red cabbage, shredded
  • 1 cup shredded brussels sprouts (optional)
  • juice of 1 lemon
  • salt and pepper to taste
To make the sandwiches:
  • 4 hamburger buns
  • 1 avocado sliced
For the Black Garlic BBQ Sauce:
  1. Heat the coconut oil in a sauce pan.
  2. Add the onion and sauté until onion is translucent.
  3. Add the black garlic paste, garlic powder, smoked paprika, and chipotle flakes. Sauté gently for 2 minutes to open up the spices.
  4. Add the coconut sugar, whiskey, crushed tomato, tamari, apple cider vinegar, molasses and sea salt.
  5. Bring to a simmer and cook for 30 minutes over very low heat.
  6. Season to taste with more salt and vinegar.
  7. Makes about 1 quart.
For the sandwich filling:
  1. Heat the coconut oil in a large sauté pan. Add the onion and saute for 10 minutes over low heat or longer until caramelized.
  2. Add the mushrooms and cook 5 minutes with the onions. Add as much BBQ sauce as desired to the filling.
  3. For the slaw, toss the thinly julienned cabbage and shaved Brussels sprouts with lemon juice and season with salt and pepper to taste.
  4. Toast the bread. Add some of the sandwich filling and slaw. Top with sliced avocado.
Recipe by Plant Craft at