Sesame Soy BBQ Mushrooms

Love Vegan Soul Recipe

Sesame Soy BBQ Mushrooms served with coconut lime slaw

These Sesame Soy Barbecue Mushrooms are sticky, sweet, savory, and simple to prepare. Serve on a sandwich, in a wrap, or with a side of bright and crunchy Coconut Lime Slaw.

INGREDIENTS

• 2 large portabella mushroom caps, stemmed and cleaned

• 2 Tbsp tamari sauce - you can also use soy sauce, or liquid aminos

• 1 tsp sesame oil

• 2 Tbsp hoisin sauce- you can also use sweet chili sauce, sriracha sauce, chili garlic sauce, gochujang sauce or teriyaki sauce

• 1/2 tsp garlic powder

• 1/4 cup barbecue sauce of choice

• White sesame seeds, for garnish

• Sliced scallions for garnish

• Large lettuce leaves or burger buns, for serving, optional

INSTRUCTIONS

1. Make a simple marinade by mixing together 1 Tbsp of tamari sauce, 1 Tbsp hoisin sauce, garlic powder and 1/2 tsp sesame oil in a bowl. Add portabella mushroom caps to a dish, gill side up, and pour the marinade evenly over the mushroom caps. Allow to marinade for at least 10 minutes and up to an hour.

2. To cook the mushrooms, set the broiler in your oven to high, place the mushrooms on a baking sheet, and cook the mushrooms on each side for 6-8 minutes. They can also be cooked on the stove top in a cast iron pan over medium high heat on each side for 8-10 minutes, or on the grill on each side for 12-15 minutes.

3. While the mushrooms are cooking add barbecue sauce, the remaining tamari sauce, sesame oil, hoisin sauce, and marinade liquid to a bowl and whisk together until well combined. After the mushrooms have cooked on both sides, add a generous layer of the barbecue sauce mixture to the top of each mushroom cap and cook for an additional 5-7 minutes until the sauce becomes caramelized and sticky.

4. After cooking, place mushrooms on a serving plate and slice into strips that are about 1/2 inch thick. Top with remaining barbecue sauce and garnish with sesame seeds and sliced scallions. Mushrooms can be served as a stand alone dish, served on a bun to create a sandwich, or served inside romaine or butter lettuce leaves with Crunchy Coconut Lime Coleslaw to make lettuce wraps.