BBQ Mushroom Sandwich
with Cheddar Cheese, Chips and Salad
Looking for a tasty midweek dinner option? Try cooking up our BBQ Mushroom Sandwich, Chips and Salad in just 10 minutes for a balanced and tasty meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Portobello Mushrooms
125
Baby Plum Tomatoes
50
Shiitake Mushrooms
24
Red Wine Vinegar
(Contains Sulphites)
1
Onion
2
Garlic Clove
60
Mature Cheddar Cheese
(Contains Milk)
1
Flat Leaf Parsley
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
64
BBQ Sauce
450
Potatoes
Not included in your delivery
½
Olive Oil
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium-high heat, once hot, add the onion and fry until golden and soft, 6-8 mins, stirring occasionally. While the onion fries, thinly slice both types of mushrooms, peel and grate the garlic (or use a garlic press). Halve the tomatoes and finely chop the parsley (stalks and all). Grate the Cheddar cheese.
Once the onion has cooked, remove to a bowl and pop your pan back on medium-high heat. Add another drizzle of oil and pop in the mushrooms. Season with salt and pepper and fry until golden, brown, 6-8 mins. Don't stir too often to give them a chance to brown. TIP: Cook the mushrooms in batches if necessary, you want them to fry not stew. If cooking in batches, you may need to add more oil.
Meanwhile, pop the tomatoes, parsley, olive oil (see ingredients for amount) and half the red wine vinegar into a bowl. Season with a pinch of salt, pepper and sugar. Mix together and set aside. Halve the burger buns.
Once the mushrooms are nicely browned add the garlic and cooked onion to the pan. Stir together well and cook for 1 minute. Add the remaining vinegar and allow it to evaporate, 1 minute, then add the BBQ sauce and stir together so everything is evenly and well mixed. Remove from the heat. Taste and add salt and pepper if you feel it needs it. Pop your burger bun bases on a baking tray and divide the mushroom mixture between them. Top each with the grated cheese.
Once your potatoes are ready, move the tray to the bottom shelf of your oven. Add the burger bun tops to the tray to warm through. Heat the grill to high. Pop the mushroom and cheese topped burger bun bases under the grill and cook until the cheese is bubbly, melted and golden, 2-3 mins. Remove from the grill and pop the bun lids on top. Serve the mushroom burgers with the wedges and tomato salad alongside and enjoy!
