Oyster mushrooms get a generous dousing of homemade barbecue sauce before being roasted in the oven to perfection. Their smoky, sweet flavor is cut with pickled green tomatoes and salsa verde. Sandwich it all between multigrain sourdough bread and you have yourself a finger-licking lunch.
Ingredients
Barbecue sauce
⅔ cup apple cider vinegar
½ cup brown sugar, packed
6 tbsp ketchup or tomato achaar
1 tsp hot sauce
1 tsp umami shiso fine mustard
½ tsp salt
¼ tsp black pepper
Pickled green tomatoes
1 lb green tomatoes
1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1 tsp mustard seeds, celery seeds, and/or coriander seeds
½ tsp black peppercorns
Sandwich
2 slices multigrain sourdough
½ lb oyster mushrooms
Mayonnaise or aioli
Directions
Recipe by Local Roots team member Phoebe Tran.
Local Roots Experiences are fun, pop-up events where we bring the farm to you!
VIP discounts and more. Get 20% off any add-on just for signing up!