BBQ Pulled Mushroom Sandwich

This recipe comes care of Chef Chris Rubenstein.
I used collard greens, Chinese cabbage and carrots for my salad as I didn't have the other ingredients.

BBQ Pulled Mushroom  Sandwich with Kale Slaw
Serves 4

Ingredients

For BBQ pulled mushroom;
1 lb king oyster mushrooms/trumpet mushrooms (Asian supermarket)
1 cup BBQ sauce (link to the homemade one I used)
2 cups wood chips (apple or cherry), soaked in water for 1/2 hour
2 Tbls oil (not olive)

For kaleslaw;
1 head kale
1 cup vegan mayo
1 red onion
1/2 cup apple cider vinegar
4 Tbls sugar
1 Tbls crushed red pepper
2 carrots

For serving;
4 buns/rolls


Method

Smoke mushrooms - in a regular gas grill, use a smoking box and spread out the wood chips evenly.
Set grill on high (wanting to get to around 600F) adding the smoking box and wait around 10-15 mins for the wood chips to start smoking.
Break apart the mushrooms into stalks and set them on the top rack of your grill

Close the lid and leave to smoke for around 20 mins, keep an eye on them - they will get dark and smokey but don't burn them.

Once the mushrooms are smoking start on the kale-slaw.
Pull the leaves off your kale and roll up to slice thinly.
Peel the carrots and grate.
Julienne the onions.
Add all the vegetables to a salad bowl and toss together.
In a mixing bowl add mayo, apple cider vinegar, crushed peppers, sugar and whisk until well mixed.
Add dressing to vegetables and toss through.

Shredding the mushrooms - using a fork just scrap down the mushroom stem to get shreds and with the top pieces you can just push down with a fork.

In a frying pan add oil on a low-medium heat and add mushrooms and allow to coat with oil.
Then add BBQ sauce and mix to coat the mushrooms.
Allow sauce to caramelize slightly.

Make your sandwich by adding the slaw and then the mushrooms.

Mixed Mushroom Risotto

I adapted Jamie Oliver's basic risotto recipe to vegan and then made it mushroomy....mmmmm! This is a wonderfully rich dish so you may prefer it as a starter :)

Mixed Mushroom Risotto

Ingredients

1.1 litres vegetable stock
2 Tbls vegan butter
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
� head celery, finely chopped (I used 1 tsp celery salt in lieu)
400 g risotto rice
2 wineglasses dry white vermouth or dry white wine
sea salt
4 cups mixed mushrooms (I used porcini, shiitake, oyster and portobello)
1 tsp dried tarragon
3 springs of parsley, chopped
Juice of one lemon
freshly ground black pepper
2 Tbls of vegan butter
90 g vegan Parmesan cheese


Method

Heat the stock to nearly boil and then reduce heat to low and keep on a simmer.
In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring.
When the vegetables have softened, add the rice and turn up the heat to medium and keep stirring.
After a minute it will look slightly translucent.
Add the vermouth or wine and keep stirring.
Once the vermouth or wine has cooked into the rice, add in mushrooms and dried herbs and stir through.
Alternatively you can fry or grill your mushrooms separately and add once cooked.
Add your first ladle of hot stock and a good pinch of salt.
Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside.
Keep adding ladlefuls of stock, allowing each ladleful to be absorbed before adding the next.
This will take around 15 minutes.
Carry on adding stock until the rice is soft but with a slight bite.
Don't forget to check the seasoning carefully.
If you run out of stock before the rice is cooked, add some boiling water.
Adding more stock will make the risotto too salty.
Add in lemon juice and fresh herbs.
Remove from the heat and add the butter and Parmesan. Stir well.
Place a lid on the pan and allow to sit for 2 minutes.
Season with salt and black pepper before serving.

Miso Mushroom Noodle Soup

I loved this soup but I like miso and mushrooms. If you don't then it's probably not for you :)
I got this recipe from Miratel blog (random I know but I saw it on Pinterest). This recipe serves four small bowls or two large.

Miso Mushroom Noodle Soup

Ingredients

2 tablespoons vegetable oil
2 shallots, finely sliced
2 small hot chili peppers, finely sliced
2 cloves garlic, minced
1x 1-inch piece ginger, grated
3 tablespoons yellow miso paste
2 tablespoons soy/tamari sauce
4 cups mushroom or vegetable broth
2 cups mixed mushrooms (I used white and shiitake)
200g fresh soba or rice noodles


Method

Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).
Over a medium-high heat saut� the shallots, chili peppers, garlic and ginger until they are just starting to soften, but don�t let them colour.
Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.
Add the broth, increase the heat and bring to a boil.
Add the mushrooms and bring back to the boil.
Add the noodles and cook for a remaining 4-5 minutes � the noodles and the mushrooms should be �al dente�.