Barbecue Pulled Mushroom Sandwiches

4.0

(2)

barbecue pulled mushroom sandwiches — 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.