Ingredients

The following ingredients have 4 Servings
  • 6 Tablespoons Huy Fong Chili Garlic Sauce or asian chili sauce of choice (Gluten Free)
  • 1 Tablespoon fresh grated ginger
  • 2 teaspoons raw sugar or honey
  • 1 Tablespoon sesame oil
  • 1 Tablespoon GF soy sauce (tamari)
  • 2 Tablespoons gluten free BBQ sauce 
  • 4 large portabella mushrooms, sliced into “steak strip” pieces
  • oil for the pan
  • 4 Little Northern Bakehouse burger buns
  • lettuce
  • hummus or vegan mayo
  • sprouts
  • sliced bell peppers
  • sesame seeds (optional)

Instruction

  • Mix the Asian chili sauce, ginger, sugar or honey, oil, and tamari together in a large bowl. Set aside.
  • Use a damp paper towel to clean the portobello mushroom caps. Remove any discard any stems, then slice the mushroom caps into thin strips.
  • Heat olive oil in a large non stick pan over medium to medium high.  When the oil starts to shimmer, add the mushroom slices (1/3 of the batch at a time) and saute, flipping while cooking, for about 2 minutes or until the mushrooms are coated in oil and begin to soften. (They will shrink quite a bit.) Continue until you have cooked all the mushrooms.
  • Transfer the sauteed mushroom slices to the chili sauce bowl. Toss well to combine.
  • Lightly toast the millet and chia seed buns and then schmear one side with vegan sauce of choice (i.e hummus, vegan mayo, etc.).
  • Place lettuce on the bottom bun, followed by 3-5 slices of the marinated mushroom steaks, sesame seeds, sliced bell pepper, and any extra veggies and sauce (from the bowl) on top.  Serve immediately.