Mushroom Sloppy Joes Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
581 kcal
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Course
Dinner
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Cuisine
North American
Mushroom Sloppy Joes Recipe
Description
The core of this recipe focuses on sautéing minced mushrooms and onions until browned and mostly dry, intensifying their umami flavor. Garlic and tomato paste are then incorporated, caramelizing slightly before deglazing with lager beer to create a rich, flavorful base. Walnuts contribute crunch and a nutty dimension, while chipotle peppers in adobo sauce add smoky heat balanced by Worcestershire sauce and chili powder.
The fresh slaw combining purple cabbage, carrot, red onion, and cilantro dressed lightly with olive oil provides a crisp, bright contrast to the warm, savory mushroom mixture. A chipotle aioli made from mayonnaise, chipotle peppers, lime juice, and sea salt enhances the sandwich with a spicy creamy element.
These components come together on hamburger buns for a vegetarian sandwich option that delivers complexity of flavor and texture without meat. The preparation emphasizes layering smoky, spicy, acidic, and crunchy elements.
Chipotle peppers in adobo sauce can be pre-pureed and stored in the fridge for convenience and longevity.
Ingredients
Chipotle Mushroom Sloppy Joes
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 medium onion minced
- 1 lb crimini mushroom minced, or button mushroom
- 3 cloves garlic
- ½ cup tomato paste or a 5.5-ounce can
- 1 bottle light beer preferably a lager
- 1 cup walnuts chopped
- 2 tablespoons Worcestershire sauce vegan if needed
- 2 tablespoons chipotle peppers in adobo sauce see notes
- 2 teaspoons chili powder
- 1 teaspoon salt sea salt
- 4 Hamburger Bun
The Slaw
- 2 cups purple cabbage shredded
- 1 medium carrot grated
- ¼ cup red onion thinly sliced
- cilantro a handful, chopped
- olive oil to drizzle
Chipotle Aioli
- ¼ cup mayonnaise vegan if needed
- 1 tablespoon chipotle peppers in adobo sauce
- lime juice from 1/4 lime
- sea salt a pinch
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and cook until they are well browned, about 10 minutes. Add the mushrooms and increase the heat to medium-high. Let the mushrooms cook until most of the liquid has been evaporated. (This happens much faster on higher heat. About 10 minutes.) Once the pan is mostly dry, reduce the heat to medium, add the garlic, and cook until the mushrooms have browned, about 5 minutes more.
- While the mushrooms are cooking, prepare the veggies for the slaw and drizzle them with the oil. Also, mix the chipotle aioli ingredients together in a small bowl.
- Move the mushrooms to the side of the pan and add the tomato paste. Let it caramelize, stirring frequently, for about 3 minutes. Pour in the beer and scrape any stuck on bits off the bottom of the pan.
- Add the walnuts, Worcestershire sauce, chipotle peppers, chili powder, and sea salt to the pan. Adjust the sea salt to taste.
- Serve the Chipotle Mushroom Sloppy Joes on the buns and topped with some slaw and chipotle aioli.
Notes
- Puree chipotle peppers in adobo sauce in advance and store in a clean jar in the refrigerator to simplify preparation and extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Serving | 1 sloppy joe | |
| Calories | 581kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 16g | 32% |
| Fat | 36g | 55% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 1421mg | 59% |
| Potassium | 1250mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
| Vitamin A | 4428IU | 89% |
| Vitamin C | 45mg | 50% |
| Calcium | 180mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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