BBQ Bacon & Portobello Sandos
with Roasted Potato Wedges & Gingery Blood Orange Slaw
- Milk
- Wheat
Meaty portobello mushrooms get the BBQ treatment for these umami-packed sandos thatāll make carnivores question everything! The filling is loaded onto toasted buns and topped with a zingy cabbage and carrot slaw tossed in a creamy and gingery blood orange dressing. A shower of crispy fried onions adds crunch. On the side, thereās a heaping pile of golden potato wedges with plenty of BBQ sour cream for dipping.
Ingredients
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
BBQ Sauce
4 ounce
Bacon
12 ounce
Potatoes
4 ounce
Red Cabbage and Carrot Mix
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 unit
Blood Orange
2 unit
Scallions
2 unit
Portobello Mushrooms
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Olive Oil
Ā½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into Ā½-inch-thick wedges. Halve mushrooms, then thinly slice crosswise. Thinly slice scallions, separating whites from greens.
Toss potatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
While potatoes roast, heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and scallion whites; cook, stirring occasionally, until browned and slightly crispy, 6-8 minutes. TIP: If pan seems dry, add another drizzle of olive oil. If mushrooms darken too quickly, lower heat to medium.
Meanwhile, halve orange; squeeze juice into a large bowl. Peel and mince or grate ginger. Reserve 1 tsp BBQ sauce (2 tsp for 4 servings) in a small bowl.
Once mushrooms are done cooking, turn off heat under pan; stir stock concentrate, remaining BBQ sauce, and 1 TBSP butter (2 TBSP for 4) into mushrooms until glossy and fully coated. Taste and season with salt and pepper.
Reserve 1 tsp BBQ sauce (2 tsp for 4 servings) in a small bowl. Turn off heat; stir stock concentrate, remaining BBQ sauce, and 1 TBSP butter (2 TBSP for 4) into mushrooms until glossy and coated. Taste and season with salt and pepper.
To bowl with orange juice, add scallion greens, cabbage and carrot mix, half a packet of sour cream, Ā½ tsp sugar, salt, pepper, and as much ginger as you like (one whole packet of sour cream and 1 tsp sugar for 4 servings). Toss to combine.
Taste and season with salt and pepper. TIP: Taste and adjust seasoning with additional sugar and ginger if desired.
To bowl with reserved BBQ sauce, stir in remaining sour cream.
Halve and toast buns. Fill with BBQ mushrooms, as much slaw (draining first) as you like, and crispy fried onions.
Divide sandwiches, potatoes, and any remaining slaw between plates. Serve with BBQ sour cream on the side for dipping.
