The caramelised onions, the chunky tomato ketchup and the tangy mayo all contribute ‘meaty’ associations when tucking into this meat-free beauty.
This recipe is Vegan | Dairy Free | Gluten Freeable | Nut Free | Egg Free
Just under 4 serves of veg per serve, healthy fats and no cholesterol, 50% RDI fibre per serve
Ingredients
- 8 extra-large portobello or flat mushrooms, about 150g each, ‘skins’ peeled
- 2 tablespoons olive oil, plus extra for drizzling
- 2-3 onions, thinly sliced into rounds
- 1 tablespoon thyme leaves
To assemble
- 8 large sourdough slices, or 4 rolls cut in half
- mayo
- rocket
- Chunky tomato ketchup – you can also make your own!
Top tips before you start
When grilling mushrooms, the thin out layer or ‘film’ of skin can become chewy. You can simply peel off this thin layer, but don’t discard it, as it’s perfectly good to eat.
If you do peel them off, the mushroom will cook faster and can burn more easily, so be careful. For gluten-free sandwiches, use gluten-free bread.
Let’s get cooking
- Preheat the grill to high and line a baking tray with foil. Drizzle mushrooms on both sides with oil and season with salt and pepper. Place the mushrooms on the baking tray and grill for 5 minutes on each side, or until golden and cooked.
- If necessary, depending on the size of your bread slices, cut the mushrooms so they fit perfectly.
- Heat 2 tablespoons olive oil in large frying pan over medium-high heat. Add the onion and cook for 5 minutes, or until golden, stirring constantly.
- Reduce the heat to medium, add the thyme and cook for a further 2 minutes. Season with salt and pepper.
- Lightly toast the bread if desired, or keep it fresh. Lightly spead the mayo on each slide of the bread, or inside the rolls. Divide the onion, rocket and mushroom steaks among the bottom halves, add a good dollop of chunky ketchup, put the lids on and serve immediatley.
