Recipe: Mushroom brisket sandwiches

Recipe from Richard Makin's Anything You Can Cook, I Can Cook Vegan\

Did you hear that? It was the sound of every barbecue pit master in America collectively having a little cry over this utterly irresistible sandwich. They're upset because it's made out of mushrooms and they're a bit scared of change. But don't worry, a single bite of this big boy will cheer them right up. It's smoky, meaty and packs an umami punch like a brisket sandwich should. If that doesn't put a smile on everybody's face, I don't know what will.

Serves 1

Ingredients

For the mushroom brisket

• 350g (around 4 large) king oyster mushrooms
• 3tbs vegetable oil
• 1tbs smoked paprika
• 1tsp garlic powder
• ½tsp onion powder
• ½tsp English mustard powder
• Pinch of cayenne pepper
• 1tsp vegan beef bouillon powder
• 1tsp light brown sugar
• Sea salt flakes and freshly ground black pepper

For the slaw

• 50g shredded red cabbage
• 50g shredded white cabbage
• 1tsp lemon juice
• 3tbs store-bought vegan mayo

For the sandwiches

• 2 large white sandwich buns
• 2tbs store-bought vegan butter
• 6 gherkin slices
• 60ml store-bought vegan barbecue sauce
• ½ onion, sliced in rings

Method

To make the brisket, place the king oyster mushrooms in a large bowl and add 2tbs of the vegetable oil. Massage it into the mushrooms carefully, making sure they're all evenly coated.

In a small bowl, whisk together the spices, bouillon, brown sugar, 1tsp salt and ½tsp pepper. Sprinkle over the mushrooms and gently rub it in.

Place a large cast-iron frying pan over a medium heat and add the remaining 1tbsp oil. Once the pan is very hot, add the mushrooms side by side and sprinkle with more sea salt flakes.

Using a heavy-based saucepan or a pan lid, press down on the mushrooms until they sizzle. Keep the mushrooms pressed for two minutes until their juices start to be released. Remove the press and flip the mushrooms. Repeat the process to press the second side.

Flip the mushrooms again and reduce the heat to medium-low. Stop pressing the mushrooms and cook them for a further 5-8 minutes on each side.

Use a fork to check that the stalks of the mushrooms are soft and fully cooked through. If they're not, press the mushrooms again and cook for a further few minutes.

Once fully cooked and charred on both sides, remove the mushrooms from the pan. Use two forks to shred the mushrooms, then return them to the frying pan (off the heat) to keep warm. In a small bowl, combine the slaw ingredients, add a pinch of salt and mix well.

To make the sandwiches, slice the buns and butter both sides, then divide the slaw and gherkins between two of the halves. Top with the mushroom brisket, barbecue sauce and onion, then add the tops of the buns and serve.

From Anything You Can Cook, I Can Cook Vegan by Richard Makin (Bloomsbury, £25)