BBQ Mushroom Sandwich with Carrot-Apple Slaw and Homemade Aioli Recipe
Prep Time:
40 minutes
Cook Time:
25 minutes
Servings:
4 Servings
BBQ mushroom and slaw sandwich
Ingredients
  • 2 egg yolks, room temperature
  • 2 garlic cloves, crushed
  • 3 teaspoons Dijon mustard, divided
  • 1 cup + 2 tablespoons olive oil, divided
  • 3 teaspoons lemon juice, divided
  • 1 cup grated carrot
  • 1 cup grated apple
  • 1 cup grated or finely sliced red cabbage
  • 4 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 1 pound portobello mushrooms
  • ½ cup barbecue sauce
  • 4 hamburger buns or 8 pieces of sliced bread
  • 1 small gem lettuce
Directions
  1. Preheat the oven to 425 F.
  2. To make the aioli, add the egg yolks, crushed garlic, and 2 teaspoons of Dijon mustard to a bowl and whisk well.
  3. Very slowly drizzle 1 cup of olive oil into the bowl, whisking continually. Continue to slowly incorporate the oil until it is all combined and a thick garlicky sauce has formed.
  4. Whisk in 2 teaspoons lemon juice and a pinch of salt.
  5. Transfer the aioli to the fridge until you are ready to serve the sandwiches.
  6. To make the carrot-apple slaw, in a large bowl, combine the grated carrot, apple, and red cabbage.
  7. In a small bowl, whisk together the mayonnaise, apple cider vinegar, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, and salt and pepper, to taste.
  8. Add the dressing to the carrot and apple slaw and mix well. Store in the fridge until ready to serve the sandwiches.
  9. To make the BBQ mushroom filling, scrape out the brown gills inside of the mushrooms and discard.
  10. Use a fork to shred the mushrooms.
  11. Place the shredded mushrooms on a baking tray, coat with 2 tablespoons of olive oil, and bake for 15 minutes until wilting and starting to brown.
  12. Remove the mushrooms from the oven and coat with the barbecue sauce before returning to the oven for another 10 minutes.
  13. Take the mushrooms out of the oven and stack the sandwiches on buns with the homemade aioli, lettuce, BBQ mushroom filling, carrot-apple slaw, and more aioli, before serving.