Oyster Mushroom BBQ Roll
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.
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.
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