| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 269 |
| Fat | 12g |
| Saturates | 0.1g |
| Protein | 6g |
| Carbs | 35g |
| Sugars | 21g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFLight a grill to a medium heat.
To make the pickle slaw, whisk together the rice vinegar, water, sugar, mustard seeds and ½ tbsp sea salt in a large bowl.
Finely slice the cabbage, grate the carrots and julienne the radishes. Add to the pickling solution and set aside.
Place a cast-iron pan over the grill until smoking hot. Add 2 tbsp of the oil and swirl to coat.
Don’t separate the mushrooms from each other, leave them all attached as a chunk. Place the chunk of mushrooms in the pan and place another pan on top to press the mushrooms down. When it starts to sizzle, remove the top pan and leave the water to evaporate.
Once most of the water has evaporated, season with half the BBQ spice, 1 tsp salt and freshly ground pepper. Flip the mushrooms over keeping them intact. Season the other side with BBQ spice, salt and pepper. Place the pan on top of the mushrooms again and cook for approx. 5-10 minutes or until it starts to char. Remove from the heat. Coat the mushrooms in the BBQ sauce and place on a tray lined with baking paper. Place on the hot grill for approx. 10-15 minutes. Remove from the oven and serve with the pickle slaw.
