BBQ Mushroom Sandwich

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.