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! For the ultimate healthy feast, serve with Derek's sweet potato and rosemary fries, and a crisp rocket salad.
- 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.
- 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.
- 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.
- Fry the remaining oil, spices and rosemary for 30 seconds. Add the mushrooms to the oil, tossing to coat. Season.
- 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.
To chop soft herbs quickly and with no mess, put them in a mug, then snip away with a pair of scissors.
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.