Smoky BBQ mushroom buns recipe
Ingredients
For the mushrooms
3 tbsp tomato ketchup
2 tbsp soy sauce
1 tbsp maple syrup, golden syrup or agave syrup
1 tsp hot smoked paprika
1 tbsp olive oil
4 large flat mushrooms, wiped and stalk removed
4 soft white buns, split open, and shredded crisp lettuce, to serve
For the carrot and cabbage slaw
100g (3 1/2oz) red cabbage, shredded
2 carrots, grated
3 spring onions, finely chopped
100ml (1/2 pint) plain soya yogurt
2 tsp wholegrain mustard
1 small lemon, juiced
Mix together the ketchup, vinegar, soy sauce, maple syrup, paprika and olive oil. Generously brush the mixture over the mushrooms, put them in a roasting tray and leave to marinate for 30 minutes. Preheat the oven to gas 6, 200°C, fan 180°C. Roast the mushrooms for 25 minutes or until tender. Spoon any remaining marinade into a pan, stir in 1 tbsp water ready to heat just before serving. Meanwhile, make the slaw. Mix together the cabbage, carrots, spring onions, yogurt, mustard and lemon juice, then season to taste. Spoon some shredded lettuce on the bottom half of each bun, top with a mushroom, then spoon over a little of the barbecue sauce. Add some of the slaw or serve it by the side.
