Look, jackfruit is great. I’m not knocking jackfruit. I have quite a few recipes with jackfruit — including this one.
Jackfruit is a great pork facsimile, but it’s not particularly substantial and has essentially no protein. So I tried to make a sandwich that would make a jackfruit sandwich a little more tender and “meaty.”
Now that the weather is warming up, we wanted to make something a little more summer feast-y. Fortunately, this is also wonderfully nutritious. King oyster mushrooms are also really easy to pull if you drag a fork across one and then pull it apart from the tracks left by the fork. Somehow, the ingredient list for this dish remains relatively low — and it should. It’s summer, after all!
The marinade is basically a slightly more tomato-y BBQ sauce. I added in a bit more tomato paste than I’d normally add so that it would feel a little “messier.” Nothing says good summer eating like a good mess!
Mushroom mess burger, serves four
- Refined sugar-free
- Prep time: 10 minutes, 30 minutes to marinade
- Cook time: 20 minutes
- 580 ml canned jackfruit (in brine or water, not syrup), pulled
- 2 cups king oyster mushrooms, pulled
- 1 cup tomato paste
- 1/4 cup maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp mustard powder
- 1/2 tsp chilli powder
- 1/4 tsp ground cumin
- 1 tsp liquid smoke (optional)
Separate and pull the jackfruit and mushrooms using forks, ensuring that the jackfruit is drained and dry.
In a large bowl, combine the tomato paste, maple syrup, apple cider vinegar, mustard powder, chilli powder, ground cumin and liquid smoke if using. Mix well, and add the jackfruit and mushrooms.
Let sit in the marinade for about 30 minutes.
In a medium nonstick pan, cook the jackfruit/mushroom mixture on medium heat for about 30 minutes.
Serve in lettuce wraps or on buns. I served with greens, mustards and pickles, of course!
What summer recipes are you looking forward to?