MUSHROOM "PULLED PORK"

Mushroom

Provided by Stuart O'Keeffe

Time 25m

Yield 4 servings

Number Of Ingredients 11

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1 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons paprika
3 tablespoons canola oil
1 pound portobello mushroom caps, gills removed, caps cut into 1/4-inch slices
2 cloves garlic, minced
1/2 red onion, diced
4 kaiser rolls or brioche hamburger buns , split
2 cups shredded iceberg lettuce

Steps:

Combine the ketchup, brown sugar, balsamic vinegar, Worcestershire and paprika in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved, about 10 minutes. Set the BBQ sauce aside.
Meanwhile, heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all the way through, 7 to 10 minutes. Set aside.
In the same skillet, add the remaining 1 tablespoon oil and the garlic and onion; cook, stirring occasionally, until the onions have softened and browned slightly, about 5 minutes. Return the mushrooms to the skillet; add the BBQ sauce and stir.
Place the bottom buns on a plate and top with the BBQ mushrooms and iceberg lettuce. Close the sandwiches and serve.