Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Derek's BBQ 'shroom buns recipe

Derek's BBQ 'shroom buns recipe

18 ratings

Celebrate the great versatility of veg with these ‘meaty’ BBQ buns. Making veg the star is something chef Derek Sarno loves to do, and these sticky mushroom buns are the perfect example of how healthy, vegetarian cooking can be just as exciting as your traditional dishes – you won't even miss the meat! See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 373 calories / serving
  • Healthy

Ingredients

  • 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
  • 1½ 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

Each serving contains

  • Energy

    1560kj
    373kcal     19%

  • Fat

    19g 27%

  • Saturates

    3g 15%

  • Sugars

    10g 11%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 39g Protein 9g Fibre 6g

Method

155x255 Derek
  1. Preheat the oven to gas 5, 190°C, fan 170°C. Reserve 6 chestnut mushrooms then thinly slice the rest and all of the shiitakes. Set aside.
  2. Scoop out and discard the inside of the Portobellos before use, as they can be bitter. Heat 1/2 tbsp oil in a frying pan over a medium heat. Add the reserved chestnut mushrooms and the Portobellos to the 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. Toss in 2 tbsp BBQ sauce.
  3. 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; set aside.
  4. Fry the remaining oil, spices and rosemary for 30 seconds. Add the mushrooms to the oil, tossing to coat. Season.
  5. Microwave the rolls for 15 seconds to soften, if you like, then fill with the lettuce and mushrooms. Finish with the remaining BBQ sauce, red onion, chilli and coriander. Serve with extra BBQ sauce, and for the ultimate feast, pair with Derek's sweet potato and rosemary fries, and a crisp rocket salad.

Little help

To chop soft herbs quickly and with no mess, put them in a mug, then snip away with a pair of scissors.

Leftovers

Use smoked paprika in barbecue marinades, sprinkled over scrambled eggs or omelettes, or in soups and stews where you want to add a little smoky, savoury depth.


You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus