BBQ Bacon & Portobello Sandos

🥘 Ingredients

• bacon
  8 oz
• bbq sauce
  1/2 c
• black pepper
  1 tsp
• blood orange
  2 unit
• brioche buns
  4 unit
• butter
  2 tbsp
• crispy fried onions
  2 unit
• ginger
  2 thumb
• olive oil
  4 tsp
• portobello mushrooms
  4 unit
• potatoes
  24 oz
• red cabbage and carrot mix
  8 oz
• salt
  1 tsp
• scallions
  4 unit
• sour cream
  6 tbsp
• sugar
  1 tsp
• veggie stock concentrate
  2 unit

🍳 Cookware

• baking sheet
• large pan
• large bowl
• small bowl

1. 

   1

   Set aside bacon . Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Halve portobello mushrooms , then thinly slice crosswise. Thinly slice scallions , separating whites from greens.

   bacon: 8 oz, potatoes: 24 oz, portobello mushrooms: 4 unit, scallions: 4 unit
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of olive oil , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes . While potatoes roast, heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and scallion whites; cook, stirring occasionally, until browned and slightly crispy, ⏱️ 6 minutes to ⏱️ 8 minutes . TIP: If pan seems dry, add another drizzle of olive oil. If mushrooms darken too quickly, lower heat to medium.

   olive oil: 4 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, halve blood orange ; squeeze juice into a large bowl . Peel and mince or grate ginger . Reserve 1 tsp bbq sauce (2 tsp for 4 servings) in a small bowl . Once mushrooms are done cooking, turn off heat under pan; stir veggie stock concentrate , remaining bbq sauce, and 1 TBSP butter (2 TBSP for 4) into mushrooms until glossy and fully coated. Taste and season with salt and pepper. Reserve 1 tsp bbq sauce (2 tsp for 4 servings) in a small bowl. Turn off heat; stir veggie stock concentrate, remaining bbq sauce, and 1 TBSP butter (2 TBSP for 4) into mushrooms until glossy and coated. Taste and season with salt and pepper.

   blood orange: 2 unit, ginger: 2 thumb, bbq sauce: 1/2 c, veggie stock concentrate: 2 unit, butter: 2 tbsp
4. 

   4

   To bowl with orange juice, add scallion greens, red cabbage and carrot mix , half a packet of sour cream , 1/2 tsp sugar , salt, pepper, and as much ginger as you like (one whole packet of sour cream and 1 tsp sugar for 4 servings). Toss to combine. Taste and season with salt and pepper. TIP: Taste and adjust seasoning with additional sugar and ginger if desired.

   red cabbage and carrot mix: 8 oz, sour cream: 6 tbsp, sugar: 1 tsp
5. 

   5

   To bowl with reserved bbq sauce, stir in remaining sour cream. Halve and toast brioche buns . Fill with bbq mushrooms, as much slaw (draining first) as you like, and crispy fried onions .

   brioche buns: 4 unit, crispy fried onions: 2 unit
6. 

   6

   Divide sandwiches, potatoes, and any remaining slaw between plates. Serve with bbq sour cream on the side for dipping.