That smokey bbq flavour that we all love, but make it vegetarian!
800g king oyster mushroom or any other mushroom varieties you wish to try
1 each head kale, washed, stem removed, finely sliced
2 carrots, peeled and grated
1 red onion finely sliced and rinsed briefly in cold water
1 cup vegan mayonnaise
2 tbsp apple cider vinegar
tbsp chilli flakes
1 tablespoons vegetable oil
1 cup smokey bbq sauce
salt and pepper to taste
4 burger buns, brushed with oil and toasted before serving
1. Depending on how fancy you wish to make these burgers, you can either hot smoke (in a weber or traditional smoker) or roast in an oven, 200C for 25 minutes
2. Once mushrooms have cooked and cooled, use two forks to shred the mushrooms lengthways. What you're looking to do is mimic pulled pork. Set aside.
3. Prepare the slaw; add the kale and vinegar in a bowl and massage to combine. You're softening the kale and making it easier to digest. Set aside for 20 minutes and drain the vinegar from the kale. Add the onion, carrot, chilli flakes,red onion and stir to combine. Set aside.
4. Heat a medium frypan on high and add the vegetable oil. Once the oil begins to smoke, add the pulled mushrooms to the pan, stirring constantly until the mixture begins to caramelise. Add the bbq sauce and reduce the heat to medium. Continue to heat until the mushroom mixture is emulsified with the mushrooms and season to taste.
5. Spread the mayonnaise on the buns, add a generous amount of the mushroom mixture and cover with some kale slaw.
Recipe by Wade Drummond and photography by Jessica Wyld for Genuinely Southern Forests.