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HomeWFPB RecipesMainPlant-based Oyster Mushroom BBQ Roll

Plant-based Oyster Mushroom BBQ Roll

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The Plant-based Oyster Mushroom BBQ Roll, featuring a cooking technique shared by @wickedkitchenfood, presents a mouthwatering dish that goes beyond taste by incorporating several ingredients with potential health benefits. Oyster mushrooms, the central ingredient, offer a meaty texture and a host of nutritional perks. They’re a low-calorie, cholesterol-free source of protein and dietary fibre, aiding in satiety and potentially supporting weight management. Additionally, oyster mushrooms contain antioxidants and various vitamins and minerals, contributing to overall health and potentially bolstering the immune system.

The blend of seasonings like cumin, thyme, smoked paprika, garlic powder, and kelp powder not only creates a flavour symphony but also introduces an array of health-boosting properties. Cumin is reputed for its digestion-aiding properties and potential anti-inflammatory effects. Thyme carries antioxidants that may help combat oxidative stress in the body, supporting cellular health. Smoked paprika contains capsaicin, known for its potential metabolism-boosting properties and pain-reducing effects. Garlic powder is often linked to cardiovascular benefits and immune support, while kelp powder from nutrient-rich seaweed adds minerals such as iodine that support thyroid function and overall well-being.

By combining these nutritious ingredients, along with the home made smokey BBQ sauce the Oyster Mushroom BBQ Roll becomes more than just a delicious meal—it becomes a potentially health-enhancing option for a satisfying BBQ or family lunch, offering both flavour and a range of nutrients that can contribute to overall wellness.

Oyster Mushroom BBQ Roll

Catherine BarclayCatherine Barclay
The Oyster Mushroom BBQ Roll is a savoury delight that mimics a meaty texture and is accompanied by a tantalisingly rich BBQ sauce. Perfect for a family BBQ or a satisfying lunch, this dish embodies the cooking technique shared by @wickedkitchenfood.
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 punnet oyster mushroom
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1 tbsp fresh thyme
  • 1 tsp kelp powder
  • homemade BBQ sauce

Instructions
 

  • Preheat oven to 200°C (400°F)
  • Preheat a non-stick pan (best in a cast iron pan) on medium-high heat. Wait until the pan is hot, flick water on the surface, it will sizzle when it’s the right temperature.
  • Place the mushrooms stem down on the pan. Then, using a small pan or plate, place it on top of the mushroom.
  • Press down on the pan/plate using a teatowel, as it can get very hot. This takes the moisture out of the mushroom and helps with the browning.
  • Add a little water, and it will create steam that will help cook them and prevent sticking. Press again, using a little more force to drive more liquid out of the mushrooms. Use tongs to check the underside, when they start turning golden, flip so that the stem faces up.
  • Keep moving the mushrooms gently for 1-2 minutes, then press again.
  • Add a little water again to add steam, swirl around the pan, and repeat the pressing step.
  • Combine spices and season the mushroom generously, flip the mushroom and season again. Press again to ensure the seasoning sears evenly. Keep lifting and flipping to prevent sticking pressing each time.
  • Place BBQ sauce into a large bowl. Remove the mushroom from the pan and gently spread over the mushroom with the BBQ sauce, placing them in a lined baking sheet tray.
  • Bake in the top rack oven for 15-20 minutes.
  • Remove from the baking sheet and slice. Add them to sourdough, ciabatta bun or wholemeal bread with your favourite salad ingredients.
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.
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