John Myers
Ingredients for 4 servings:
- 800 g oyster mushrooms or king oyster mushrooms
- 1 onion(s)
- some oil for frying
- 50 ml soy sauce
- 4 tsp mustard, medium hot
- some Worcestershire sauce
- 50 ml BBQ sauce, maybe double that, depending on how smoky you like it
- Salt
- 2 onions
- some margarine
- 10 ml soy sauce
- 1 pinch(s) of sugar
- some Worcestershire sauce
- 1 romaine lettuce heart(s)
- 4 burger buns
- some margarine
- some ketchup
- some vegan mayonnaise
- 4 slice(s) semi-hard cheese, vegan
- some salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Tear the oyster mushrooms or king oyster mushrooms into thin strips. Slice or grate the onions into thin strips. In a large pan, fry the mushrooms in a little oil for 4-5 minutes over medium heat. Add the strips of one (!) sliced onion and fry for another 4 minutes. Then mix the contents of the pan with soy sauce, mustard, a few dashes of Worcestershire sauce, and the BBQ sauce and fry for a further 2-3 minutes. Season the mushrooms with salt. Cut the lettuce into strips. For the melted onions, fry the strips of the two remaining onions in margarine over medium heat for 10 minutes. At the end, deglaze with the soy sauce, a pinch of sugar, and a few dashes of Worcestershire sauce and fry briefly. Toast the cut sides of the burger buns in margarine in a large pan. Brush the bottom half with a little ketchup and vegan mayonnaise. Place a few strips of lettuce on top. Top with 3 tablespoons of the pulled mushroom mixture and a slice of vegan cheese. Sprinkle some of the melted onions over the cheese. Place the top half of the burger bun on top and enjoy.
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