This recipe combines fried onions and mushrooms in a tasty, smoky barbecue sauce. I served this inside baked potatoes, but it would make a great sandwich filling or pizza topping.
Yield; Two servings, (or three sandwiches if used as a filling) Cook time; 20 minutes
- One teaspoon of vegan margarine
- One clove of garlic, minced
- One small brown onion, thinly sliced
- 250g/9oz chestnut(aka cremini) mushrooms, thinly sliced
For the sauce you’ll need;
- 50g/1.5oz barbecue sauce
- One tablespoon of ketchup
- Half a teaspoon of smoked paprika
- One teaspoon of soy sauce
- One quarter of a teaspoon of liquid smoke
- Heat the margarine in a frying pan over a medium heat, once it’s melted add the garlic and cook for one minute.
- Next, add in the onions and cook for five minutes before adding the mushrooms.
- Mix together all the ingredients for the sauce before adding the sauce to the mushrooms and onion.
- Leave to cook for around fifteen minutes. Initially in the first five minutes or so, the liquid from the mushrooms will thin down the barbecue sauce. But the continued cooking will evaporate the extra liquid, resulting in the onions and mushrooms being coated in a rich, thick barbecue sauce.
You could serve this on top of nachos, inside tacos or inside buns as little barbecue pulled mushroom sliders.
Bye for now 🙂