Mushroom burger with barbecue and whiskey Sauce
With BBQ season well under way, surprise family and friends with a hearty plant-based recipe from Flora Plant B+tter. Both that is simple to make and packed full of flavour, making it an effortless move towards meat-free.
Ingredients
1 small onion finely chopped
1/2 tsp salt
2 cloves garlic finely chopped
2 tbsp tomato puree
1 tsp smoked paprika
small cup of whiskey
400 ml tomato sauce
20 g black treacle
2 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp mustard
400 g mushrooms sliced
1 medium onion
2 tbsp Flora Plant salted
3 cloves garlic, finely chopped
250 ml vegetable stock
2 tbsp finely chopped fresh thyme
6 wholewheat buns
handful of rocket
Instructions
1
Melt Flora Plant B+tter in a medium saucepan and cook the onion and salt over medium heat for 5 minutes, until soft. Then add the garlic and cook for another 30 seconds. Then add the tomato paste and smoked paprika and cook for 2 minutes, stirring regularly.
2
Add the whiskey and bring to a boil. Simmer for 1 minute. Stir in remaining BBQ sauce ingredients and simmer for 15 minutes, until mixture has thickened.
3
Melt some more Flora Plant B+tter in a large non-stick frying pan and cook the onion over medium heat, about 8 minutes. Then add the garlic and cook for 1 minute. Add the mushrooms and season with salt and pepper. Cook for 10 minutes, stirring occasionally, until mushrooms are tender.
4
Stir in 1 cup barbecue sauce and half of the vegetable stock. Let this simmer for 5 minutes. If the mixture is too thick, add extra vegetable stock. Then stir in the thyme. Serve the mushrooms on buns with arugula and extra barbecue sauce.
Categories:Main Courses
Lara Balsam
