BBQ Lion’s Mane sandwiches with charred scallions

Makes 2 servings

This BBQ style sandwich has surprising depth of flavor for how quickly it comes together in one cast iron skillet! Add your favorite picnic sides for a surprising mushroom forward lunch or dinner.

Ingredients

For the sandwich

2 Lion’s mane heads, or 4 smaller ‘nuggets’ about 1/2 pound total

Avocado or olive oil

Salt

Pepper

Ciabatta roll, or other sandwich roll

Monterey Jack, Havarti, or mozzarella cheese -shredded or thinly sliced

4-5 scallions quartered length-wise into ‘shreds’, or 1 leek, pale and light green parts only, thinly sliced

2 Tablespoons mayonnaise or vegan mayonnaise 

1 teaspoon whole grain mustard

For the BBQ sauce:

1/2 cup ketchup

3/4 teaspoon soy sauce

1 Tablespoon brown sugar

1 Tablespoon maple syrup

1/2 teaspoon garlic powder

1/2 teaspoon paprika or smoked paprika

Pinch of chipotle chili powder (optional)

1/4 teaspoon mustard

1 Tablespoon Worchestershire or vegan Worchestershire sauce

1 Tablespoon water

Directions

 Mix all of the ingredients for the BBQ sauce in a bowl or large measuring cup- set aside.  Prepare the cheese and the leeks or green onions- set aside.

In a small bowl, mix together the mayonnaise and whole grain mustard – set aside. 

Heat a drizzle of oil in a cast iron skillet over medium-medium high heat.  Place the Lion’s mane heads into the hot pan flat side down and let sizzle for a bit- as it ‘gets used to the pan’ and starts to sweat.  Press down on the mushroom firmly with your hand so that as much surface as possible makes contact to the pan.  When golden brown, carefully flip the Lion’s mane, sprinkle lightly with salt, and start to compress the mushroom using a heavy pan, burger press, or mashed potato masher.  The goal is to gently work on flattening the mushroom while searing the outside to develop a nice brown crust and encourage the mushroom to expel its moisture- continue flipping and compressing until golden brown on both sides and flattened to look like a ‘steak’.  Carefully remove the mushrooms from the pan and set aside.

To the same pan add another small drizzle of oil followed by the scallions/ leeks.  Sprinkle with salt and fry until the edges are crisp.  Remove from pan and set aside.  Reduce heat to medium.

Heat up the oven broiler, and line a small cookie sheet with parchment.  

Add all of the combined BBQ sauce ingredients to the pan, bring to a low simmer and cook, stirring to combine for a couple of minutes until slightly thickened.  Reduce heat, and add the Lion’s mane back into the pan, flipping gently to coat the mushrooms with the sauce.  

Toast and butter the sandwich rolls. Slather one side with the reserved Dijonnaise.  

Remove the coated Lion’s mane steaks from the pan to a cutting board and slice, then place onto the prepared baking sheet.  Sprinkle with cheese and place under the broiler until melted.  Remove from oven.  Using a spatula, carefully remove the Lion’s mane to the sandwich roll, top with the charred leeks/ scallions, and enjoy!