Spring has landed! The flowers are back, the days are longer and I have been able to remove one of my many layers! All indicating that Summer is not too far away. It’s amazing the difference in my mood when the sun is out and I hear this weekend is meant to be a good one! I look forward to beach holidays and being outdoors and picnic’s and BBQ’s!
A few years ago I was holidaying in Hawaii with two of my very good friends and we were staying in an apartment complex that had an outdoor BBQ area. Coming from Australia I’ve seen my fair share of impressive BBQ’s but these BBQ’s were something else! The American’s called them ‘grills’ rather than BBQ’s and they were pretty spectacular. So many different features with grills and plates and a big temperature controlled hood. They were easy to use and we enjoyed the novelty of them-so much so that we pretty much used them every night and we would feast! We quite often had an audience of other holiday makers watching us and chatting to us because people found it strange and intriguing that 3 girls would BBQ! They were very impressed none the less.
We were very creative with our BBQ fare. I wasn’t vegan then but we still grilled sweet potatoes, corn cobs and veggie skewers-they were staples in our nightly feast. When I think about barbecuing, this is one of my fondest memories. Good friends, good food, good times!
If I was back in Hawaii right now at that grill, this is definitely a recipe I’d be making. I got excited to make these Mushroom Buns the other day, the sun was shining all morning and I felt inspired. By the time I got around to cooking them at lunch time it was raining! Typical UK weather, so I cooked the mushrooms in the oven instead. Works equally well and I had an indoor picnic instead!
Give these a go! You can alter the marinade to suit your personal tastes and flare but here is my recipe as a guide.
Right, I’m off to day dream and reminisce about being back in Hawaii….or figure out how I can move there. Roll on Summer!
BBQ Mushroom BunsPrint This
- 3 tablespoons of tomato sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of agave or maple syrup
- 1 teaspoon of hot smoked paprika
- 1/2 a teaspoon of garlic powder
- 1 tablespoon of olive oil
- 4 large flat portobello mushrooms
- 4 large bread rolls
- 1/4 of a small purple cabbage
- 1/4 of a small white cabbage
- 2 carrots
- 3 spring onions
- 100ml plain dairy-free yoghurt
- 2 teaspoons of wholegrain mustard
- 1 small lemon, juiced
- 1 teaspoon of dill
1.If cooking these in the oven, preheat your oven to 180°C.
2.Remove the stalks from the mushrooms and peel off the skin. Removing the outer layer of skin will allow the marinade to absorb better.
3. Mix together the tomato sauce, soy sauce, agave, garlic powder, paprika and olive oil. Generously brush the mixture over the mushrooms, on top and underneath and put them in a roasting tray and leave to marinate for 30 minutes in the fridge. There will be marinade leftover. Keep this. You can heat it up and add when serving.
4. Meanwhile, make your coleslaw. Chop your cabbages very finely. Dice several times to ensure you have really small pieces. Grate your carrots and finely cut your spring onions.
5. In a small bowl, mix together your yoghurt, mustard, lemon juice and dill. Then combine the dressing with the slaw and mix thoroughly.
6. Place your mushroom in the oven and cook for 25 minutes or on the BBQ for roughly 3 minutes.
7. Assemble your mushroom buns! Add your coleslaw, then mushroom and top with some of the remaining marinade heated up.