For the pesto mushrooms:
100g Waitrose Cooks’ Ingredients Sundried Tomatoes (not in oil)
3 cloves garlic, peeled
25g pack basil, leaves picked
100g cashew nuts
200g vegetable oil
4tsp balsamic vinegar
300g oyster mushrooms
For the subs:
4 white giant baps, sliced in half
1 ripe avocado, sliced
50g wild rocket
1. To make the pesto, first soak the sundried tomatoes overnight. Alternatively, if you’re short of time, put them in a saucepan, cover with hot water, bring to the boil and simmer for 10 minutes until softened. Drain, then gently squeeze until dry.
2. Add all the pesto ingredients, except the mushrooms, into a food processor with a pinch of salt and whizz until smooth. Don’t over blend – you want the pesto a little chunky so there is a little bite to it. Put half of the pesto into a mixing bowl and add the mushrooms. Mix well until the mushrooms are evenly coated in pesto.
3. Skewer the mushrooms onto metal skewers, or bamboo skewers soaked in water. Put the mushrooms on a hot part of the barbecue and cook, turning regularly, until they start to char and smell amazing, probably about 5-7 minutes. Carefully remove from the skewers.
4. Toast the giant baps. Add some vegan coleslaw and a few rocket leaves, then top with a decent portion of the pesto mushrooms. Add a couple of slices of avocado and top with the bap lid. Enjoy this next level barbecue sensation!
To see the Vegan coleslaw recipe click here.
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