Pulled Mushroom Sandwiches

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Live your grill life veg-first with enticing recipes like Mary’s Pulled Mushroom Sandwiches.
Level: Easy
Total: 55 min
Active: 35 min
Yield: 4 servings

Ingredients

  1. 1 tablespoon olive oil
  2. 1 small yellow onion, finely diced
  3. Kosher salt and freshly ground black pepper
  4. 3 cloves garlic, finely minced
  5. 1 tablespoon chili powder
  6. 1 tablespoon smoked paprika
  7. 1/2 teaspoon ground cumin
  8. 1/4 cup (60 milliliters) lager or water
  9. 1 cup (250 milliliters) ketchup
  10. 1/4 cup (60 milliliters) apple cider vinegar
  11. 2 tablespoons brown sugar
  12. 2 tablespoons Dijon mustard
  13. 2 tablespoons molasses
  14. 2 tablespoons soy sauce or Worcestershire sauce
  15. 2 tablespoons olive oil, plus more for the grill grates
  16. 2 tablespoons soy sauce
  17. 1 tablespoon apple cider vinegar
  18. 1 tablespoon honey
  19. 1 tablespoon Dijon mustard
  20. 1 teaspoon ground cumin
  21. 1 teaspoon smoked paprika
  22. Freshly ground black pepper
  23. 14 ounces (400 grams) oyster mushrooms
  24. 1/4 cup (60 milliliters) mayonnaise
  25. 1 tablespoon apple cider vinegar
  26. 2 teaspoons granulated sugar
  27. 1/4 yellow onion, grated
  28. 2 cups (500 milliliters) shredded green cabbage
  29. 1 carrot, grated
  30. Kosher salt and freshly ground black pepper
  31. 4 soft burger buns

Instructions

  1. For the barbecue sauce: Heat the oil in a medium saucepan over medium heat. Add in the onion, season with salt and pepper and cook until soft, about 5 minutes. Add in the garlic, chili powder, smoked paprika and cumin and cook for an additional minute to lightly brown the garlic and toast the spices.
  2. Carefully deglaze the pan with the lager or water, scraping any bits off the bottom. Stir in the ketchup, vinegar, brown sugar, mustard, molasses and soy or Worcestershire sauce and bring the mixture to a low boil. Reduce the heat to low, cover and simmer, stirring occasionally, for 35 minutes.
  3. For the mushrooms: Meanwhile, prepare a grill for high heat.
  4. In a large bowl, whisk together the oil, soy sauce, vinegar, honey, mustard, cumin and smoked paprika. Season with pepper. Toss in large pieces of the mushrooms to coat. Set aside to marinate while you prepare the slaw.
  5. For the slaw: Whisk together the mayonnaise, vinegar, granulated sugar and onion. Toss in the cabbage and carrot and season to taste with salt and pepper. Set aside.
  6. Lightly oil the grates of your grill and add the mushrooms. Press down with a spatula and cook the mushrooms until well charred and tender, 2 to 4 minutes per side. Remove the mushrooms to a bowl and, using 2 forks, pull the mushrooms into bite-size pieces. Pour over some or all the barbecue sauce and toss to combine.
  7. For serving: To build the sandwiches, divide the mushrooms over the buns and top with the slaw.

 

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