BLACK GARLIC BBQ MUSHROOM SANDWICHES recipe

SHARED BY ONE GREEN PLANET

Cook Time: 30 minutes | Servings: 4

Ingredients:

BLACK GARLIC BBQ SAUCE:

  • 1 tablespoon coconut oil

  • 1 white onion, minced

  • 1 tablespoon black garlic puree

  • 1 teaspoon garlic powder

  • 2 teaspoons smoked paprika

  • 1 teaspoon chipotle flakes

  • 1 1/2 cups coconut sugar

  • 3/4 cup whiskey

  • 1 cup fire-roasted tomatoes

  • 1 tablespoon tamari or soy sauce

  • 1/2 cup and 3 tablespoons apple cider vinegar

  • 1 tablespoon molasses

  • 2 teaspoons sea salt

SANDWICH FILLING:

  • 1 tablespoon coconut oil

  • 2 white onions, julienned thinly

  • 2 pints sliced mushrooms

FOR THE SLAW:

  • 1/2 red cabbage, shredded

  • 1 cup shredded Brussels sprouts (optional)

  • Juice of 1 lemon

  • Salt and pepper, to taste

FOR THE SANDWICHES:

  • Hamburger buns (gluten-free if necessary)

  • 1 avocado, sliced

black-garlic-BBQ-mushroom-sandwiches.png

Directions:

  • TO MAKE THE GARLIC BBQ SAUCE:
    Heat the coconut oil in a sauce pan. Add the onion and sauté until onion is translucent.
    Add the black garlic puree, 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.

  • TO MAKE THE SANDWICH FILLING AND SANDWICHES:
    Heat the coconut oil in a large sauté pan. Add the onion and sauté 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.