Measurements

• 500g Mushrooms
• 2 tbsp Olive Oil
• 1 Onion
• 2 cloves Garlic
• 1 cup Barbecue Sauce
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Paprika
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1 tbsp Brown Sugar
• 1 tbsp Apple Cider Vinegar
• 1 tbsp Soy Sauce
• 4 Gluten
• 1 cup Coleslaw

Preparation Method

• Heat olive oil in a pan over medium heat.
• Add onions and garlic, sauté until translucent.
• Add shredded mushrooms, cook until they release moisture and start to brown.
• Stir in barbecue sauce, salt, black pepper, paprika, cumin, chili powder, brown sugar, apple cider vinegar, and soy sauce.
• Mix well.
• Simmer for 10 minutes, stirring occasionally, until sauce thickens and mushrooms are well coated.
• Toast gluten-free buns if desired.
• Assemble sandwiches by placing pulled mushrooms on buns and topping with coleslaw.
• Serve immediately and enjoy.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.