Serve these sloppy joes with your favourite SpinneysFOOD frozen fries
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 537 |
| Fat | 27.2g |
| Saturates | 3.5g |
| Protein | 21.6g |
| Carbs | 60.2g |
| Sugars | 8.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely dice the red onion and mushrooms. Crush the garlic.
Heat the oil in a large non-stick pan over a medium-high heat. Add the onion to the pan and sauté until golden and tender, approx. 10 minutes. Add the mushrooms and cook until all the liquid has evaporated, approx. 10 minutes. Lower the heat and add the crushed garlic and cook for a further 5 minutes. Add the tomato paste to the mushrooms along with the smashed pale, or vegetable stock, while stirring.
Roughly chop the walnuts and add to the pan along with the Worcestershire sauce, chipotle, paprika and salt. Cook for another 5 minutes then remove from the heat.
Halve the buns and toast on either side. Slice the pickles.
Top the bottom halves of the buns with the mushroom mixture. Add the sliced pickles. Replace the top halves of the buns and serve.
