- Includes2 tbsp Flora Plant B+tter Salted
- Includes1 small onion finely chopped
- Includes1/2 tsp salt
- Includes2 cloves garlic finely chopped
- Includes2 tbsp tomato puree
- Includes1 tsp smoked paprika
- Includessmall cup of whiskey
- Includes400 ml tomato sauce
- Includes20 g black treacle
- Includes2 tbsp maple syrup
- Includes2 tbsp apple cider vinegar
- Includes1 tbsp mustard
- Includes400 gr mushrooms sliced
- Includes1 medium onion
- Includes2 tbsp Flora Plant salted
- Includes3 cloves garlic finely chopped
- Includes250 ml vegetable stock
- Includes2 tbsp finely chopped fresh thyme
- Includes6 whole-wheat hamburger buns
- Includeshandful of rocket
- 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.
- 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
- 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.
- 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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