Pulled Mushroom Sandwiches

 

Pulled Mushroom Sandwiches

Oyster mushrooms pull apart so naturally. Keep their beautiful bunches together for grilling then pull them apart as you would pulled pork. Their shredded goodness is a natural for this vegetarian twist on a summer classic. Make this a plant-based option by skipping the creamy coleslaw for a homemade or store-bought vinaigrette slaw.

COLESLAW
1 cup (250 mL) mayonnaise
2 tbsp (30 mL) apple cider vinegar
2 tbsp (30 mL) freshly squeezed lemon juice
1/2 tsp (2 mL) kosher salt
Generous pinch of chili flakes (optional)
4 cups (1 L) shredded green or red cabbage
1/2 small red onion
2 cups (500 mL) shredded or finely julienned carrots

MUSHROOMS
2 lbs (905 g) oyster mushrooms
5 tbsp (75 mL) extra virgin olive oil
2 tbsp (30 mL) ground cumin
1 tbsp (15 mL) smoked paprika
1 tsp (5 mL) kosher salt

BARBECUE SAUCE
1 tbsp (15 mL) olive oil
2 garlic cloves, minced
1 tbsp (15 mL) chili powder
1 cup (250 mL) chili sauce
1/4 cup (60 mL) apple cider vinegar
1/4 cup (60 mL) dark brown sugar
2 tbsp (30 mL) Worcestershire sauce
1 tbsp (15 mL) Dijon mustard
4 to 6 soft squishy buns

Prepare coleslaw by stirring mayo with vinegar, lemon juice, salt and chili flakes. Add cabbage, onion and carrots. Toss to coat. Cover and let stand while preparing the mushrooms (up to an hour, or refrigerate up to a day).

Keep oyster mushrooms in bunches. Place in a bowl. Drizzle with oil. Sprinkle with cumin, paprika and salt. Using your hands, toss to evenly coat and rub in spices.

Oil grill. Preheat to medium.

Add mushrooms to grill. Barbecue until tender, 5 to 7 minutes. Remove mushrooms to a large bowl. Cover and let stand while preparing sauce.

Meanwhile, make barbecue sauce. Coat a small saucepan with 1 tbsp (15 mL) oil. Set over medium-low heat. Add garlic and chili powder. Cook, stirring constantly, until fragrant and garlic cooks slightly, about 1 minute. Stir in chili sauce. 

Increase heat to medium. Cook, stirring frequently until reduced by about half, about 15 minutes. 

Whisk in vinegar, brown sugar, Worcestershire and mustard. Simmer, stirring often, over medium-high heat until thickened to a barbecue sauce consistency, 15 to 20 more minutes. Cool while shredding mushrooms.

Remove barbecued mushrooms to a cutting board. Using 2 forks, shred mushrooms into thin, raggedy pieces.

Add to a large pan. Pour barbecue sauce overtop. Stir to mix. Set over medium. Stir frequently until warmed through, 3 to 4 minutes.

Divide pulled mushroom mixture between bottom halves of buns and top with coleslaw; sandwich with tops. Serve while mushroom mixture is still warm.

Serves 4