Food & Cooking Recipes Barbecue Pulled Mushroom Sandwiches 4.0 (2) Close Credit: Yuki Sugiura Total Time: 40 mins Servings: 4 You'll need both hands and several napkins to relish every morsel of this meat-free twist on pulled-pork sandwiches. Maitake (aka hen-of-the-wood) mushrooms are grilled until they're browned all over, then you'll shred them with two forks and stir in a simple, speedy barbecue sauce. Mound the mixture on brioche buns, and top with vinegar-spiked slaw for that all-important crunch. Directions Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. In a medium bowl, toss cabbage with carrot, cilantro, mayonnaise, and vinegar. Season with salt and pepper. In a large bowl, toss mushrooms with olive oil; season with salt and pepper. Grill, turning a few times, until mushrooms are browned and charred in spots, about 8 minutes. Transfer to a large heatproof bowl. Using two forks, shred into bite-size pieces. Toss mushrooms with barbecue sauce. Toast cut sides of buns on grill, about 1 minute. Spoon mushroom mixture and slaw on bottoms of buns, add tops, and serve immediately. Cook's Notes When selecting maitake mushrooms, look for tender, pliable, and damp-but-not-slimy-feeling ones. Skip any that are dry, tough, or brittle.