In the last post, I said I was going to make a Southern style barbecue with a mushroom, and I did. Here’s what happened:
I laid out my ingredients:
For the cole slaw:
- Onion (that’s how I like my cole slaw)
- Olive oil
- Apple cider vinegar
For the “pulled mushroom barbecue”:
- A maitake mushroom
- Eastern North Carolina barbecue sauce (ACV, black pepper, red pepper flakes, hot pepper sauce)
Then I sat in front of the TV and pulled strands of maitake mushroom forever. (Honestly, there must be an easier way!) At last, I pulled the last strand, and put the mushroom bits in a large plastic bag to marinate with some barbecue sauce. Set that aside.
I cut half of the head of cabbage and half of the onion, and put them in the food processor (I like my cole slaw in little bits – so much easier and neater to chew!)
Then I mixed up the cabbage with black pepper and just enough oil and vinegar to dampen it but not drown it.
By this time, I was wavering between starving and bereft of appetite for having worked so hard on that maitake. I decided I was starving, so I ate a delicious bowl of cole slaw.
Then I decided that the maitake really did not need to be so very marinated, and I took some out of the bag, put it in a bowl, put some cole slaw on top, and…… well, it was tasty and filling, and different from my usual fare, and sort of almost like barbecue. Good enough at that point in time. (in the lead-up to this momentous project, I always known that I would probably need a couple of tries to get it right, but this definitely was better than no barbecue. I mean, it was good enough that I am looking forward to eating the rest of it just as soon as I finish this post.)