We are so excited to introduce you to this recipe. In case you didn’t know, black garlic and barbeque sauce go together like, well…black garlic and barbeque sauce! Black garlic adds a unique sweetness to this homemade BBQ sauce. There’s something molasses-y, something balsamic-y and something so incredibly divine about the combination that you may end up making this sauce to use at ALL of your BBQs.
What combines the perfect flavors of summer with the warm (vegan) meatiness we’re all looking for in fall recipes? This sandwich. It’s got crispy slaw, it’s got perfectly ripe avocados and it has warm and tender BBQ sauce soaked mushrooms. Served on your favorite sliced bun, store-bought or homemade, and it’s the best weekend treat OR delicious work lunch.
Thanks to One Green Planet for introducing us to this new staple.
Black Garlic BBQ Mushroom Sandwiches
Cook Time: 30 minutes | Servings: 4
FOR THE BLACK GARLIC BBQ SAUCE:
1 tablespoon coconut oil
1 white onion, minced
1 tablespoon black garlic puree
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon chipotle flakes
1 1/2 cups coconut sugar
3/4 cup whiskey
1 cup fire-roasted tomatoes
1 tablespoon tamari or soy sauce
1/2 cup and 3 tablespoons apple cider vinegar
1 tablespoon molasses
2 teaspoons sea salt
FOR THE SANDWICH FILLING:
1 tablespoon coconut oil
2 white onions, julienned thinly
2 pints sliced mushrooms
FOR THE SLAW:
1/2 red cabbage, shredded
1 cup shredded Brussels sprouts (optional)
Juice of 1 lemon
Salt and pepper, to taste
FOR THE SANDWICHES:
Hamburger buns (gluten-free if necessary)
1 avocado, sliced
TO MAKE THE GARLIC BBQ SAUCE:
Heat the coconut oil in a sauce pan.
Add the onion and sauté until onion is translucent.
Add the black garlic puree, garlic powder, smoked paprika, and chipotle flakes. Sauté gently for 2 minutes to open up the spices.
Add the coconut sugar, whiskey, crushed tomato, tamari, apple cider vinegar, molasses, and sea salt.
Bring to a simmer and cook for 30 minutes over very low heat.
Season to taste with more salt and vinegar.
TO MAKE THE SANDWICH FILLING AND SANDWICHES:
Heat the coconut oil in a large sauté pan. Add the onion and sauté for 10 minutes over low heat or longer until caramelized.
Add the mushrooms and cook 5 minutes with the onions. Add as much BBQ sauce as desired to the filling.
For the slaw, toss the thinly julienned cabbage and shaved Brussels sprouts with lemon juice and season with salt and pepper to taste.
Toast the bread. Add some of the sandwich filling and slaw. Top with sliced avocado.