Grilled Maitake Mushroom Burger (Harissa BBQ Sauce)
When luscious maitake mushrooms (can sub oyster mushrooms) are slathered in a homemade harissa BBQ sauce, grilled, topped with a simple slaw and some extra BBQ sauce, the result is sublime.
Servings: 4
Calories: 270kcal
Equipment
- 1 saute pan I love cast iron
- 1 outdoor grill can cook in cast iron pan inside as well
Ingredients
- 1 lb maitake mushrooms (a.k.a. hen-of-the-wood) can sub any type of oyster mushroom (including king oyster)
- 4 buns or 8 slices bread for the sandwiches
Harissa BBQ Sauce (includes harissa spices grouped below)
- 1 jar roasted red peppers 12 oz
- 3 tbsp tomato paste I use no salt added
- 1 tsp Aleppo chili flakes sub red pepper flakes see notes
- 6 halves sun dried tomatoes packed in oil chopped/blended, can sub rehydrated dry ones see notes
- 1 cup onion chopped
- 2 garlic cloves large minced
- 2 tsp olive oil
- 1 tbsp brown sugar
- 1 tsp dijon mustard i.e. brown not yellow
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh thyme chopped
Harissa Spices (see notes)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili powder I use chipotle chile powder for smokiness but use whatever blend you like
- 1/2 tsp sea salt
Additional Optional spices (harder to get for some)
- 1/2 tsp sumac
- 1/2 tsp caraway seeds ground-I use a coffee grinder or mortar and pestle
- 1/2 tsp liquid smoke I like Colgin's see notes
Simple Slaw
- 2 cups green cabbage sliced
- 1 cup green onions sliced
- 1 cup fresh cilantro or parsley or carrot tops, see notes
- 1 lime juiced
- 1 tsp sea salt
Instructions
Make the Harissa BBQ Sauce - 30 min including cooking
- Chop the onion and saute in the 2 tsps of oil on medium heat for 5 min. As they soften, add in the minced garlic and saute for another 5 minutes until they begin to brown.
- Rinse and puree the roasted red peppers and chop the sun-dried tomatoes. If you cannot puree the roasted red peppers, you can mince them up and smoosh them as they cook.
- Add all the ingredients into the pan (including the optional spices if you are using them) with the sautéed onion and garlic, and begin to stir and cook on medium-low for 10 minutes, covered, stirring occasionally.
- The liquid will evaporate. Add 2 tablespoons of water, stir and cook another 10 minutes, stirring occasionally, keeping the heat low enough to just keep it cooking. Add another tablespoon or two of water if the mixture dries out too much.
- After a full 30 min of cooking, taste and adjust for any flavors. At this point the mixture is nice and jammy.
Make simple slaw - 5 min while above cooks
- Prep the cabbage, green onions and carrot tops or herbs and toss with lime juice and salt. Set aside.
Make the pulled pork mushrooms - 10 min, including cooking
- Make sure the mushrooms are clean (wipe any dirt particles off but ideally don't rinse the mushrooms with water). Trim the base nub off of the clump(s) of maitake or oyster mushrooms. This is the only prep needed.
- Preheat your outside gas grill on high for 5-10 minutes, making sure it is brushed clean and wiped with some oil (since you are grilling mushrooms that are not fatty and could stick otherwise). Quickly prep the mushrooms as the grill heats.
- Coat the mushrooms with 1/2 the harissa BBQ sauce. Dollap it over the clump(s) of mushrooms and then use your hands to grab the mushrooms and smear the sauce all over them, making sure to get in between all the fan shapes of the mushrooms. This process will break down the clump(s) to some degree and start the creation of the "pulled pork". See notes.
- Place the coated mushrooms on the hot grill with tongs, close lid and grill for about 5 minutes. Turn and close lid for another 5 minutes to finish grilling.
Make sandwiches
- Top each bun with some slaw, pulled pork bbq mushrooms and a large spoonful of the leftover harissa bbq sauce and enjoy.
Notes
Aleppo chili flakes are smoky and tangy and less harsh than typical red pepper flakes.
Sun-dried tomatoes- you can rehydrate dry sun-dried tomatoes versus buying them packed in oil. Either works. I like the flavor in the oil, but the oil is not added in, just what lingers on the tomatoes.
Spice blend- If you like harissa flavors, and want to be able to make more of harissa recipes, consider making a full batch of my Easy Homemade Harissa Spice Blend in place of the listed spices here.
The caraway and sumac are listed as optional since you may be less likely to have them on hand. Caraway lends a nuttiness and is present in most harissa pastes, and sumac lends a tang.
The Colgin’s liquid smoke is totally optional, but I’ve come to like the subtle authentic smoked flavor it brings recipes and it makes the sauce really come alive.
Carrot tops-if your carrots come with the tops attached, they taste vaguely like carrots and fairly mild, but if you don't have access to carrot tops, cilantro or parsley work, whichever you like the taste of more.
Coating Mushrooms-as you use your hands to coat the mushrooms with the sauce, the larger clumps will start to break apart some. Don't press too hard, but it is ok that some break apart (see photo of mushrooms on grill). You don't want them to break apart into too many small pieces or it will be hard to grill them without them falling in between grill screen. You can break them up more after grilling.
Nutrition
Calories: 270kcal | Carbohydrates: 50g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 2.418mg | Potassium: 1.149mg | Fiber: 9g | Sugar: 13g | Vitamin C: 94mg | Calcium: 197mg | Iron: 7mg | Magnesium: 76mg | Net Carbohydrates: 41g