There's no better way to welcome the warm weather than with a savory picnic in your own backyard. We whipped up Mom's famous sloppy joe recipe made from "I can't believe it's not meat" Mushrooms! piled high on a slightly toasted potato bun, crisp cabbage, spicy jalapeno slices and home cooked fries.
This recipe is perfect for Vegetarians, Meatless Monday dinners, or for those trying to get more veggies in their diet. :)
Best of all this recipe is even better the next day, so make in advance for easy meals that are ready in minutes for parties and get-togethers!
What you'll need:
- 1 pound cremini mushrooms, halved
- 1 tablespoon extra-virgin olive oil
- 1 large sweet onion, diced
- 1 3/4 cups light beer (drink what's left in the bottle)
- Kosher salt
- 1/3 cup finely chopped walnuts
- 1 small green bell pepper, seeded and diced
- Freshly ground black pepper
- 1/2 teaspoon chipotle chile powder
- 1/4 cup ketchup
- 3 tablespoons tomato paste
- 6 buns of your choice
- 1 tsp prepared mustard
- 1 tsp pickling spice in cheese cloth
- Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional
Directions:
Pulse mushrooms in batches in a food processor until finely chopped. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat.
Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes.
Add the mushrooms, 3/4 teaspoon black pepper, mustard and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.
Add pickling spice in cheese cloth and simmer for 10 minutes.
Remove pickling spices, and add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.
0 comments:
Post a Comment