BBQ Mushroom Sandwich With Carrot-Apple Slaw And Homemade Aioli Recipe

It can be hard to find tasty vegetarian sandwiches; cheese and tomato, anyone? Though vegetarian diets are often considered boring and bland, they don't have to be.

– 2 egg yolks, room temperature – 2 garlic cloves, crushed – 3 teaspoons Dijon mustard, divided – 1 cup + 2 tablespoons olive oil, divided – 3 teaspoons lemon juice, divided – 1 cup grated carrot – 1 cup grated apple – 1 cup grated or finely sliced red cabbage – 4 tablespoons mayonnaise – 1 tablespoon apple cider vinegar – 1 teaspoon Dijon mustard – Salt and pepper, to taste – 1 pound portobello mushroom – ½ cup barbecue sauce – 4 hamburger buns or 8 pieces of sliced bread – 1 small gem lettuce



Preheat oven to 425 F. Whisk the egg yolks, crushed garlic, and 2 teaspoons Dijon mustard in a bowl to make aioli. 

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Whisking continuously, slowly pour 1 cup of olive oil into the bowl. Slowly add the oil until a thick garlicky sauce forms. 

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Whisk in 2 tsp lemon juice and a pinch salt. Keep the aioli in the fridge until sandwiches are served.

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Mix grated carrot, apple, and red cabbage in a large bowl to make carrot-apple slaw. 

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Mix the mayonnaise, apple cider vinegar, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, and salt and pepper to taste in a small bowl.

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 Mix carrot and apple slaw with dressing. Refrigerate until sandwich time. Discard the mushroom's brown gills to make BBQ mushroom filling. 

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Fork-shred mushrooms. Spread 2 tablespoons of olive oil on shredded mushrooms and bake for 15 minutes until wilted and brown. 

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Brush the mushrooms with barbecue sauce and return to the oven for 10 minutes. 

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Serve the sandwiches on buns with homemade aioli, lettuce, BBQ mushroom filling, carrot-apple slaw, and more aioli after the mushrooms are baked.

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