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!

Yield: 4
Prep Time: 30 minutes
Cooking Time: 20 minutes
Difficulty Level: Easy

Ingredients:

For the BBQ pulled mushroom mixture:

  • 1 lb king oyster mushrooms
  • 1 tbsp cayenne pepper
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • 3 tbsp BBQ sauce

For the coleslaw:

  • liquid from 15 oz can of chickpeas
  • 2 tbsp mustard
  • 2 tbsp apple cider vinegar
  • salt & pepper to taste
  • ⅔ cup vegetable oil
  • 1½ cups shredded cabbage
  • 1 cup shredded carrots
  • ½ red onion, sliced

For the gremolata:

  • 2 bunches of fresh parsley
  • 2 tsp salt sea salt
  • 2 tsp crushed red pepper
  • lemon zest
  • 1 garlic clove
  • 2 tbsp olive oil

For BBQ pulled mushroom sandwiches:

  • 4 sub rolls
  • coleslaw
  • BBQ pulled mushroom mixture
  • gremolata

Instructions:

1. For the BBQ pulled pork mixture, 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.

2. For the coleslaw, 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.

3. For the gremolata, 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.

4. For the BBQ pulled mushroom sandwiches, slice open the sub rolls lengthwise and top each one with some of the coleslaw, BBQ pulled mushroom mixture, and gremolata.

What an amazing twist on a classic dish – from the fresh homemade gremolata to the perfectly textured mushrooms, these BBQ pulled mushroom sandwiches are seriously loaded and seriously delicious!

Comments

Also hefty