Apart from the fact that this is a delicious recipe on its own, mushrooms are a great substitute for meat if you are vegan and are really good for you. Couple them with the amazing southern style sauce I have included here and you will be in heaven.

Serves 4

500g Portobello mushrooms sliced

1 red onion diced

1 quantity of southern style sauce (below)

1 tbsp oil

1tsp fresh thyme leaves

4 Brioche buns or 8 mini buns

Slaw and pickles to serve

Heat the oil over a medium heat and cook the onion until soft. Season and tip in the mushrooms and thyme leaves and cook until the mushrooms soften. Season then add 2tbsp of the southern style sauce and continue to cook until the mushrooms are completely soft. Taste and season as needed. Toast the brioche buns, top with the mushrooms across the buns and add a tbsp of sauce to each. Serve with slaw and pickles.

Southern style sauce

80ml Apple juice

80g Coconut palm sugar

Juice of half a clementine and the peel

1tsp smoky paprika

1tsp Yellow mustard

75g Ketchup

1 tsp Chipotle in adobo

1tbsp Worcester sauce (Or tamari or coconut aminos if you are vegan)

1tbsp balsamic vinegar

30ml Bourbon (Optional but delicious)

Add everything to a pot and heat over a medium heat stirring everything until the sugar is dissolved. Bring to the boil briefly then turn town and keep over a low heat until the sauce thickens. Remove the peel before decanting. The sauce will keep for at least a week in the fridge and is delicious with loads of meats or as a dipping sauce .