Makin says: “Did you hear that? It was the sound of every barbecue pit master in America collectively having a little cry over this utterly irresistible sandwich. They’re upset because it’s made out of mushrooms and they’re a bit scared of change.

“But don’t worry, a single bite of this big boy will cheer them right up. It’s smoky, meaty and packs an umami punch like a brisket sandwich should. If that doesn’t put a smile on everybody’s face, I don’t know what will.”

Serves 1

Ingredients

For the mushroom brisket

350g (around 4 large) king oyster mushrooms
3 tbsp vegetable oil
1 tbsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp English mustard powder
Pinch of cayenne pepper
1 tsp vegan beef bouillon powder
1 tsp light brown sugar
Sea salt flakes and freshly ground black pepper

For the slaw

50g shredded red cabbage
50g shredded white cabbage
1 tsp lemon juice
3 tbsp Ten-Second Mayo or store-bought vegan mayo

For the sandwiches

2 large white sandwich buns
2 tbsp soft vegan butter
6 gherkin slices
60ml Gochujang Barbecue Sauce (see recipe below) or store-bought vegan barbecue sauce
½ onion, sliced in rings

Method

To make the brisket, place the king oyster mushrooms in a large bowl and add 2 tbsp of the vegetable oil. Massage it into the mushrooms carefully, making sure they’re all evenly coated.

In a small bowl, whisk together the spices, bouillon, brown sugar, 1 tsp salt and ½ tsp pepper. Sprinkle over the mushrooms and gently rub it in.

Place a large cast-iron frying pan over a medium heat and add the remaining 1 tbsp oil. Once the pan is very hot, add the mushrooms side by side and sprinkle with more sea salt flakes.

Using a heavy-based saucepan or a pan lid, press down on the mushrooms until they sizzle. Keep the mushrooms pressed for two minutes until their juices start to be released. Remove the press and flip the mushrooms. Repeat the process to press the second side.

Flip the mushrooms again and reduce the heat to medium-low. Stop pressing the mushrooms and cook them for a further 5–8 minutes on each side.

Use a fork to check that the stalks of the mushrooms are soft and fully cooked through. If they’re not, press the mushrooms again and cook for a further few minutes.

Once fully cooked and charred on both sides, remove the mushrooms from the pan. Use two forks to shred the mushrooms, then return them to the frying pan (off the heat) to keep warm.

In a small bowl, combine the slaw ingredients, add a pinch of salt and mix well.

To make the sandwiches, slice the buns and butter both sides, then divide the slaw and gherkins.

Ten-Second Mayo

Makes about 350g

Ingredients

110ml soy milk
235ml sunflower oil
3 tsp rice vinegar
¼ tsp Dijon mustard
1 tbsp cold-pressed rapeseed oil
Fine sea salt

Place all the ingredients in a cup or small bowl with 1 tsp salt. Blend with an immersion blender until thick and creamy.

Transfer to a clean jar and store in the fridge for up to one week, or use straight away.

Vegan Butter

Makes about 350g

Ingredients

125ml soy milk
180g deodorised coconut oil (aka refined coconut oil), melted
1 tsp lemon juice
2 tbsp white miso juice
1 tsp sunflower lecithin
Sea salt flakes

Blend all the ingredients together with ½ tsp salt in a high-speed blender until thick and smooth.

Pour into a butter mould or empty margarine tub, cover and refrigerate for eight hours.

To store, transfer the butter to an airtight container and refrigerate for up to one week.

Gochujang Barbecue Sauce

Makes about 150mg

Ingredients

3 tbsp gochujang
2 tbsp dark soy sauce
2 tbsp liquid smoke
5 tbsp tomato ketchup
1 tsp garlic powder
2 tbsp maple syrup, or agave syrup

Method

Place all the ingredients in a small saucepan and bring to a simmer.

Simmer for 4-5 minutes, then remove from the heat and allow to cool.

Transfer to a clean jar and store in the fridge for up to three weeks, or use straight away.

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