Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Derek's BBQ 'Shroom Buns'- Food Love Stories- Brought to you by Tesco

By Monday, May 22, 2017



Hello all! Long time no post but it's good to be back!

Today I made these incredible vegan BBQ mushroom rolls and I am very excited to share them with you!  This recipe was created by the plant based chef Derek Sarno who's always creating delicious veggie dishes. So tasty and very simple to make, these rolls are packed full of a delicious rich, smokey BBQ flavour paired beautifully with a kick from the chili, red onion and coriander.

The combination of 3 varieties of mushroom adds a real density to the flavour and gives an almost meaty taste which makes these ideal for meat eaters looking to cut down on their consumption and eat greater proportions of plant based foods for both their health and the environment. Plus despite what people may think about vegetarian/vegan food being very pricey, it costs less than £10 to make these for 4 people which is great value!

This recipe is part of the Food Love Stories campaign by Tesco, which aims to help people find creative and delicious new meal ideas. The idea behind the campaign is that there's always a story behind the food we love. This month they're focusing on healthy recipes, showing us all that dishes don't have to be laden with salt, fat and added sugar to be delicious and a hit with the family.

I'm really excited to be part of this as I think it's amazing that big stores such as Tesco are getting involved with promoting veganism and making the lifestyle more accessible for us all. Often the excuse for not eating vegetarian/vegan/plant based is 'it takes too much time!' or 'it's so hard to find the ingredients' and I hope by large companies supporting the vegan community that ingredients become even more accessible for us all and it is no longer seen as awkward or difficult. I also love that Tesco is including vegetarian and vegan recipes in their campaigns as it's great that it's becoming more mainstream to have a plant based diet as it's no longer reserved for 'hippies'! Even better, their free from range is larger than ever and there's a whole host of amazing vegan friendly foods available so you don't have to feel like you're missing out.




Derek's BBQ 'Shroom Buns'



You will need:

1 x 250g pack chestnut mushrooms, stalks trimmed
1 x 125g pack shiitake mushrooms, stalks discarded
1 x 150g pack Portobello mushrooms, trimmed and underside removed
1 1/2 tbsp vegetable oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chopped rosemary

To serve:

4 multiseed deli rolls, scored down the middle
4 leaves Sweet Gem lettuce, shredded
4 tbsp Tennessee BBQ inspired sauce, plus extra to serve
1/2 red onion, very thinly sliced
1 red chilli, seeded and sliced
small handful coriander

Preheat your oven to 190C then begin by chopping all the shiitake mushrooms. Reserve 6 chestnut mushrooms then continue by finely chopping the remainder. Gently scoop out the inside of the portobello mushroom using a spoon until none of the black underside remains. This is because sometimes this part of the mushroom is a little bitter.


Heat a large frying pan and add 1/2 tbsp of oil. Place the portobello mushrooms and the 6 whole chestnut mushrooms in the frying pan. Cover with baking paper and put a saucepan half filled with water on top to flatten. Cook for 5 minutes each side, until juicy. Once cooked, thickly slice the Portobellos and transfer all the cooked mushrooms to a bowl with 2 tbsp BBQ sauce and stir until well coated. Set aside.




In the same pan, add another ½ tbsp oil and the sliced shiitake and chestnut mushrooms. Leave for 1-2 minutes, then stir and cook for a further 2-3 minutes each side, until crispy. Add to the bowl with the other mushrooms; toss. Tip onto a baking sheet and cook in the oven for 8-10 minutes. Remove from the oven then set aside to cool a little. This is when your mouth starts watering, the smell is incredible!




Fry the remaining oil, spices and rosemary for 30 seconds. Add the mushrooms to the oil, tossing to coat. Season well. I love using pink himalayan salt for flavour and extra nutrients.



Place the rolls in the oven for a few minutes to soften up then fill with the lettuce and mushrooms. Finish with the remaining BBQ sauce, red onion, chilli and coriander. Serve with lots of extra BBQ sauce on top and devour!



Find the original recipe here

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