LCBO Food & Drink Autumn 2020

Meatless comforts from page 55

5 Meanwhile, make barbecue sauce. Coat a small saucepan with 1 tbsp (15 mL) oil. Set over medium-low heat. Add garlic and chili powder. Cook, stirring constantly, until fragrant and garlic cooks slightly, about 1 minute. Stir in chili sauce. Increase heat to medium. Cook, stirring frequently until reduced by about half, about 15 minutes. Whisk in vinegar, brown sugar, Worcestershire and mustard. Simmer, stirring o en, over medium-high heat until thickened to a barbecue sauce consistency, 15 to 20 more minutes. Cool while shredding mushrooms.

6 Remove barbecued mushrooms to a cutting board. Using 2 forks, shred mushrooms into thin, raggedy pieces. 7 Add to a large pan. Pour barbecue sauce overtop. Stir to mix. Set over medium. Stir fre- quently until warmed through, 3 to 4 minutes. 8 Divide pulled mushroom mixture between bottom halves of buns and top with coleslaw; sandwich with tops. Serve while mushroom mixture is still warm. Serves 4

PULLED MUSHROOM SANDWICHES Oyster mushrooms pull apart so naturally. Keep their beautiful bunches together for grilling then pull them apart as you would pulled pork. Their shredded goodness is a natural for this vegetarian twist on a summer classic. Make this a plant-based option by skipping the creamy coleslaw for a homemade or store-bought vinaigrette slaw. COLESLAW 1 cup (250 mL) mayonnaise 2 tbsp (30 mL) apple cider vinegar 2 tbsp (30 mL) freshly squeezed lemon juice ⁄ tsp (2 mL) kosher salt Generous pinch of chili flakes (optional) 4 cups (1 L) shredded green or red cabbage ⁄ small red onion 2 cups (500 mL) shredded or finely julienned carrots MUSHROOMS 2 lbs (905 g) oyster mushrooms 5 tbsp (75 mL) extra virgin olive oil

2 tbsp (30 mL) ground cumin 1 tbsp (15 mL) smoked paprika 1 tsp (5 mL) kosher salt BARBECUE SAUCE 1 tbsp (15 mL) olive oil 2 garlic cloves, minced 1 tbsp (15 mL) chili powder 1 cup (250 mL) chili sauce

⁄ cup (60 mL) apple cider vinegar ⁄ cup (60 mL) dark brown sugar 2 tbsp (30 mL) Worcestershire sauce 1 tbsp (15 mL) Dijon mustard

4 to 6 so squishy buns

1 Prepare coleslaw by stirring mayo with vine- gar, lemon juice, salt and chili flakes. Add cab- bage, onion and carrots. Toss to coat. Cover and let stand while preparing the mushrooms (up to an hour, or refrigerate up to a day). 2 Keep oyster mushrooms in bunches. Place in a bowl. Drizzle with oil. Sprinkle with cumin, paprika and salt. Using your hands, toss to

evenly coat and rub in spices. 3 Oil grill. Preheat to medium.

4 Add mushrooms to grill. Barbecue until tender, 5 to 7 minutes. Remove mushrooms to a large bowl. Cover and let stand while preparing sauce.

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FOOD & DRINK AUTUMN 2020