BBQ Portobello Burger with Ginger-Carrot Blood Orange Slaw

Toss potatoes on a tray with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender; 20-25 minutes.

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 a drizzle of olive oil. If mushrooms darken too quickly, lower heat to medium.

While mushrooms cook, peel and mince or grate ginger. Halve and juice blood orange into a large bowl.

Reserve 1 tsp BBQ sauce in a small bowl (2 tsp BBQ sauce for 4 servings). Remove mushrooms from heat and stir in 1 TBSP butter (2 TBSP for 4), veggie stock, and remaining BBQ sauce until glossy and fully coated. Taste and season with salt and pepper.

To bowl with orange juice add scallion greens, cabbage and carrot mix, as much ginger as you like (we used 1/2 tsp; 1 tsp for 4p), half of one packet of sour cream, 1/2 tsp sugar, salt, and pepper (1 whole packet of sour cream and1 tsp sugar). Taste and season with additional salt, pepper, sugar, and ginger.

To the bowl with reserved BBQ sauce add remaining sour cream.

Halve and toast buns. Fill with BBQ mushrooms, slaw (draining first), and crispy fried onions.