BBQ season might be coming to an end, but that doesn’t mean that you need to pack away all of your favorite flavors for the colder seasons. After all, classics are classics for a reason and they should be enjoyed year round! But just like the seasons change, sometimes switching up old standbys can lead to some amazing discoveries – like these BBQ pulled mushroom sandwiches. Tasty, tangy BBQ pulled king oyster mushrooms get topped with crisp, yet creamy coleslaw and a homemade gremolata sauce, then served in a hearty sub roll. Think of this as a cheaper, healthier, zestier alternative to traditional pulled pork sandwiches. Don’t knock it until you try it – this sandwich is finger lickin’ good!
BBQ Pulled Mushroom Sandwiches
BBQ season might be coming to an end, but that doesn't mean that you need to pack away all of your favorite flavors for the colder seasons. After all, classics are classics for a reason and they should be enjoyed year round! But just like the seasons change, sometimes switching up old standbys can lead to some amazing discoveries – like these BBQ pulled mushroom sandwiches. Tasty, tangy BBQ pulled king oyster mushrooms get topped with crisp, yet creamy coleslaw and a homemade gremolata sauce, then served in a hearty sub roll. Think of this as a cheaper, healthier, zestier alternative to traditional pulled pork sandwiches. Don't knock it until you try it – this sandwich is finger lickin' good!
Equipment
- Casserole Dish
- Blender
Ingredients
- 1 lb king oyster mushrooms
- 1 tbsp cayenne pepper
- 1 tbsp ground cumin
- 1 tbsp paprika
- 2 tbsp olive oil
- 3 tbsp BBQ sauce
- 15 oz liquid from chickpeas can
- 2 tbsp mustard
- 2 tbsp apple cider vinegar
- salt & pepper to taste
- 2/3 cup vegetable oil
- 1.5 cups shredded cabbage
- 1 cup shredded carrots
- 2 bunches fresh parsley
- 2 tsp sea salt
- 2 tsp crushed red pepper
- lemon zest
- 1 clove garlic
- 2 tbsp olive oil
Instructions
- Shred the king oyster mushrooms in a large casserole dish and combine the pulled mushrooms with the cayenne pepper, ground cumin, paprika, and olive oil. Transfer the casserole dish to a preheated oven and cook at 350°F for 20 minutes. Remove the casserole dish from the oven and mix the BBQ sauce into the cooked pulled mushroom mixture.
- Pour the chickpea liquid into a blender, along with the mustard, apple cider vinegar, salt, and pepper, and briefly blend until combined. Gradually pour in the vegetable oil while blending to create a creamy mixture. Fold the shredded cabbage, shredded carrots, and sliced red onion into the creamy mixture and refrigerate for 20 minutes.
- Place the fresh parsley on a wooden cutting board, top with the sea salt, crushed red pepper, lemon zest, garlic clove, and olive oil, and finely mince the mixture.
- Slice open the sub rolls lengthwise and top each one with some of the coleslaw, BBQ pulled mushroom mixture, and gremolata.