This recipe should help you squeeze the last out of summer – smoky BBQ mushroom sandwiches, paired with 100% Beaufort-grown Ça Beautage. We’ve long since figured that Marechal Foch pairs like a charm with mushroom based dishes, so grab a bottle of the recently-released 2017 vintage Ça Beautage and give this recipe a go!
INGREDIENTS Makes 4 sandwiches/sliders
4 large portabello mushrooms
1/2 cup ketchup
1 tblsp molasses
2 tblsp white vinegar
1 tblsp demerara sugar
2 tbslp soy sauce
1 tbslp Dijon mustard
1 tsp sriracha (or your favourite hot sauce)
1/2 tsp sweet smoked paprika
1/2 tsp garlic powder
salt and pepper
*You will also need 4 buns or sliders (or you can use a baguette cut into 4 as we did in the photo)
*Other sandwich fixings of your choice; we used coleslaw and lettuce but we think red onion and avocado would be a great addition too!
- Preheat oven to 350°F. Slice the mushrooms into .5cm slices and arrange on a baking tray in a single layer. Drizzle with a little olive oil, and season with some salt and pepper. Bake for 20-25minutes or until tender, turning once half way through the baking time. Set aside to cool slightly. In the meantime, prepare your BBQ sauce…
- Combine the ketchup, molasses, vinegar, sugar, soy sauce, mustard, sriracha, and spices with 4 tablespoons of water in a small saucepan. Bring to the boil over a high heat, stirring constantly.
- Reduce the heat and allow the sauce to simmer gently for approximately 10 minutes, or until the sauce has reduced and is thick and glossy. Season to taste with salt and pepper.
- Toss the mushrooms in the hot BBQ sauce and divide between 4 buns. Add you favourite sandwich fixings and serve immediately.