Sunday, August 29, 2010

BBQ Mushroom Sandwich

When I decided to stop eating meat I made a mental list of the meals I would probably miss the most so I could begin thinking of ways to make them meatless. Among the many dishes my mom makes like pot roast, corned beef, chicken picatta, etc, the pulled pork sandwiches I love so much came to mind. I think this is equally delicious, if not better, than my original recipe containing pork. Plus it is ten times healthier and actually easier. Make it on the weekend and have leftovers for lunch or quick dinners for the rest of the week.

5 garlic cloves
1/3 white onion
1 1/4 cup BBQ sauce
25-30 large white mushrooms (2 lbs)
1/3 c. vegetable stock

Cook time: 3 1/2 hours

First peel the garlic cloves and then using the big flat part of the blade of your knife crush the cloves so they split open and then roughly chop them
(the garlic "melts" into the sauce by the end of the cook time so there is no need to mince)

Slice the onion into thin strips

Wipe the mushrooms off with a damp paper towel and cut into meaty slices (they will cook down quite a bit  so make sure you don't cut them too thin)

Put your favorite BBQ sauce and vegetable stock into the pot 

Add the mushrooms, onion, and garlic cloves to the pan and gently stir until everything is coated in sauce (it may not seem like enough sauce at first but as the mushrooms cook down there will be plenty)

Cover and cook over medium heat for about 3 1/2 hours stirring occasionally until the mushrooms are cooked, the onions are soft, and the sauce is thick
-If necessary take the lid off towards the end so some water can evaporate off

Serve on a whole wheat hamburger bun with green beans or broccoli and a small sweet potato on the side

Servings 6
Calories per serving (1/2 cup ): 140 calories

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