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Mushroom burger with barbecue and whiskey sauce

  • 1 hour
  • Servings
     
    6
recipe image Mushroom burger with barbecue and whiskey sauce

Ingredients
 

  • 2 tbsp Flora Plant B+tter Salted Flora Plant, salted, 250g, block packaging
  • 1 small onion finely chopped
  • 1/2 tsp salt
  • 2 cloves garlic finely chopped
  • 2 tbsp tomato puree
  • 1 tsp smoked paprika
  • small cup of whiskey
  • 400 ml tomato sauce
  • 20 g black treacle
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp mustard
  • 400 gr mushrooms sliced
  • 1 medium onion
  • 2 tbsp Flora Plant salted
  • 3 cloves garlic finely chopped
  • 250 ml vegetable stock
  • 2 tbsp finely chopped fresh thyme
  • 6 whole-wheat hamburger buns
  • handful of rocket
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Melt Flora Plant in a medium saucepan and cook the onion and salt over medium heat for 5 minutes, until soft. Then add the garlic and cook for another 30 seconds. Then add the tomato paste and smoked paprika and cook for 2 minutes, stirring regularly.
  2. Add the whiskey and bring to a boil. Simmer for 1 minute. Stir in remaining BBQ sauce ingredients and simmer for 15 minutes, until mixture has thickened
  3. Melt flora. Plant in a large non-stick frying pan and cook the onion over medium heat, about 8 minutes. Then add the garlic and cook for 1 minute. Add the mushrooms and season with salt and pepper. Cook for 10 minutes, stirring occasionally, until mushrooms are tender.
  4. Stir in 1 cup barbecue sauce and half of the vegetable stock. Let this simmer for 5 minutes. If the mixture is too thick, add extra vegetable stock. Then stir in the thyme. Serve the mushrooms on buns with arugula and extra barbecue sauce.
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