s MUSHROOM SLOPPY JOES *** s   



Yields: 0


Ingredients


 
Instructions
***
2-5-18 good, different, coiuld have used some more seasoning and i may have over chopped them...something different for meatless monday..served them open faced..
***

Serves 6

3 tablespoons olive oil

2 pounds cremini mushrooms, cleaned and quartered

Salt and black pepper

1 large onion, chopped

1 medium red bell pepper, chopped into 3/8-inch pieces

1 tablespoon tomato paste

5 garlic cloves, minced

1¼ teaspoons chili powder

Pinch cayenne pepper

1 15-ounce can tomato sauce

¼ cup ketchup

2 teaspoons brown sugar

1 tablespoon Worcestershire sauce

Toasted buns, for serving

In a very large nonstick skillet over high heat, heat 2 tablespoons of the oil until shimmering. Add the mushrooms and ½ teaspoon salt, and saute until liquid evaporates and mushrooms begin to brown, about 10 to 15 minutes, adjusting the heat if necessary to avoid scorching. Cool mushrooms briefly, place them in a food processor, chop coarsely (3 to 4 two-second pulses), and then set aside.

Wipe out the skillet, adjust to medium heat, add the remaining 1 tablespoon oil, and heat until shimmering. Add the onion, bell pepper, and ½ teaspoon salt, and saute until softened, about 4 minutes. Add the tomato paste and saute until fragrant, about 1½ minutes. Add the garlic, chili powder, and cayenne pepper, and saute another 30 seconds. Add ¼ cup water and cook, scraping the bottom of pan to loosen and dissolve the fond. Add the tomato sauce, ketchup, brown sugar, and Worcestershire sauce, and stir to combine. Add the chopped cooked mushrooms, ½ teaspoon salt, and black pepper to taste, and cook, stirring, until the mixture is very thick, about 10 minutes. Taste and adjust the seasoning with additional salt and black pepper if necessary, and serve at once on toasted buns.

This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.

Cuisine :       

Main Ingredient :