feed me vega
Recipe: spicy Chipotle portobello sandwich
Sure, you’re happy to skip meat every now and then. As long as what you eat has great flavors and a good bite! And believe me, this sandwich is no less satisfying than its protein-rich brothers. Smoky mushrooms, mildly spicy harissa sauce, salty feta and the freshness of lemon. We’re adding it to our fiery veggies line-up, and now you have a fun vegetarian option for yourself or your vegetarian guest.
door Lauretta Baarends
How to make the Portobello sandwich
- Prepare a BBQ with a lid for indirect grilling and heat it until it reaches a temperature of 130 °C. Carefully scrape the gills out of the portobello mushrooms with a spoon. Brush the portobello mushrooms and oyster mushrooms with olive oil. Add the smoking wood chips to the glowing coals, place the portobello mushrooms in the smoker and let them smoke for 15 minutes. Add the oyster mushrooms and smoke for another 15 minutes.
- Meanwhile, cut open the brioche buns and crumble the feta. Once the mushrooms have become soft and tender, remove them from the BBQ and pull them into thin strips. Mix them in a heatproof bowl with the harissa sauce. Add salt and freshly ground black pepper to taste, then place them in the smoker for another 5 minutes to heat through.
- Divide the Ranch Dressing over the brioche buns, top with the warm harissa mushrooms and distribute the feta crumble, parsley and finely chopped lemon zest over the buns. Finish with one last twist of the pepper mill.
How to make the Ranch Dressing
- Whisk the mayonnaise, buttermilk and sour cream with a whisk or fork until a smooth, lump-free sauce forms. Then add the remaining ingredients and stir them in well. Check the flavor of the ranch dressing; it should be fresh and tangy. Add salt, pepper or extra lemon juice to taste.
Title: Smokey Goodness – Burgers & BBQ Bites
Author: Jord Althuizen
Price: €22,50
Publisher: Kosmos
Image: Remko Kraaijeveld
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