Print

Pulled Shiitake Mushroom BBQ Sandwich

For all you mushroom lovers out there, this is the perfect meaty and chewy BBQ Sandwich! Reprinted with permission from Great Vegan BBQ Without a Grill, copyright © 2018 by Linda & Alex Meyer. Published by Page Street Publishing Company.

Course Main Dish, Sandwich
Cuisine American
Keyword bbq sandwich, best mushroom recipe, easy vegan sandwich, vegan sandwich
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 497 kcal
Author Anjali Lalani

Ingredients

  • 2 cups Big Mama's Homemade BBQ Sauce , or store-bought (see notes below for recipe)
  • 22 oz shiitake mushrooms
  • 22 oz baby portobello mushrooms
  • 1 tbsp olive oil
  • 1 large white or yellow onion , finely diced
  • salt & pepper , to taste
  • 4 hamberber buns

Toppings:

  • arugula
  • tomato , slices
  • dill pickles , sliced

Instructions

  1. Make the BBQ sauce, if you don’t already have some on hand, to allow the flavors to infuse while you prepare the mushrooms (see notes below for homemade recipe).

  2. Thinly slice the mushrooms. They should look shredded. 

  3. Heat the oil in a large skillet on medium heat. 

  4. When the oil is hot, add the mushrooms and onions and stir frequently until the mushrooms lose their water and the onions become translucent and soft, approximately 5 to 7 minutes. Depending on the size of the pan, you may need to cook the mushrooms and onions in two batches.

  5. Turn up the heat to medium-high and add salt and pepper to taste. Cook until the onions caramelize and the edges of the mushrooms begin to crisp up, approximately 5 minutes.

  6. When the mushrooms and onions are done cooking, add the BBQ sauce to the pan and stir until the mushrooms are completely coated in the sauce. 

  7. Bring the mixture to a boil on medium heat and then reduce the heat to a low simmer. Cook for 15 minutes, stirring frequently, until the sauce is thick and sticky.

  8. Serve the mushrooms on the buns and top with the arugula, tomato and sliced pickles.

Recipe Notes

Gluten-Free option - use your favorite gluten-free buns or bread.

 

Homemade BBQ Sauce Recipe (makes 2 cups): 

Directions: In a small bowl, whisk the cornstarch and water together until smooth. You shouldn't see any lumps. set aside. Place the rest of the ingredients into a blender or food processor and blend on high until smooth and frothy. Pour the mixture into a small saucepan and bring to a boil. As soon as the sauce begins to boil, reduce the heat to a low simmer and cook for about 20 minutes. Stir frequently to prevent scorching. Slowly whisk the cornstarch into the sauce and keep whisking until the sauce thickens. Cook for 10 minutes, stirring frequently. Store in an airtight container in the refrigerator for up to 2 weeks. 

Nutrition Facts
Pulled Shiitake Mushroom BBQ Sandwich
Amount Per Serving
Calories 497 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 1704mg74%
Potassium 1500mg43%
Carbohydrates 98g33%
Fiber 9g38%
Sugar 59g66%
Protein 12g24%
Vitamin A 320IU6%
Vitamin C 3.6mg4%
Calcium 106mg11%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.