Spicy, Saucy Walnut and Mushroom Sloppy Joes
Ingredients
- 1 cup California walnuts, finely chopped
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced, or 1/2 tsp garlic powder
- 1 serrano pepper, diced
- 1 pound mushrooms, finely chopped
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon dry mustard
- 1 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1/4 cup tomato paste
- 1-14.5 ounce can crushed tomatoes
- 2 tablespoons brown sugar, plus more to taste
- 1 to 2 tablespoons Worcestershire sauce
- 6 potato buns, like Martin’s
- Pickled red onions for garnish (optional)
- Cilantro for garnish (optional)
PREPARATION
1. First, toast the finely-chopped walnuts in a small sauté pan until a little darkened and fragrant. Set aside.
2. In medium, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. When hot, add the onions and green bell pepper and sauté until the onions are translucent, 6 to 8 minutes. Then add the serrano pepper and garlic and cook, stirring, until the garlic is golden, 3 to 4 minutes.
3. Stir in the chopped mushrooms and add the chili powder, dry mustard, and cumin (and garlic powder, if using), as well as some salt and pepper. Sauté until the mushrooms have softened and reduced in size, about 5 to 7 minutes.
4. Add the tomato paste and stir well, coating all other ingredients. Add the crushed tomatoes, brown sugar, and Worcestershire sauce.
5. Reduce to preferred sauciness and stir in the toasted walnuts. Season with salt and pepper to your liking. Warm a few potato buns, and spoon the joe mix onto it. Garnish with pickled red onions and cilantro. Eat it open faced or as a sandwich!
NUTRITION
- Calories: 440 cal
- Total Fat: 20 g
- Polyunsaturated Fat: 10 g
- Cholesterol: 0 mg
- Sodium: 620 mg
- Carbohydrates: 58 g
- Dietary Fiber: 5 g
- Total Sugars: 18 g
- Added Sugars: 4 g
- Protein: 13 g
- Vitamin D: 0 mcg
- Calcium: 167 mg
- Iron: 4 mg
- Potassium: 796 mg