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Pulled Mushroom BBQ Sandwich

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop

Description

Can you believe this pulled mushroom sandwich is vegan?! It looks and tastes surprisingly similar to meat, but it’s made with just mushrooms. Perfect for your next summer bbq – you might even get some carnivores to give it a try!


Scale

Ingredients

  • 1/4 cup olive oil
  • 2 large yellow onions, sliced thinly 
  • 11 1/2 tsp salt, divided
  • 4 large portobello mushrooms, shredded (see photo in blog post)
  • 10 oz shiitake mushrooms, stems removed and sliced thinly
  • 16 oz button mushrooms, sliced thinly or shredded
  • 1 cup vegetable broth (low sodium)
  • 1/4 cup tomato paste
  • 3 tbsp apple cider vinegar
  • 3 tbsp low sodium tamari or soy sauce
  • 1 tbsp sriracha
  • 2 tbsp ketchup
  • 2 tbsp coconut sugar
  • 2 tsp chili powder
  • 1/2 tbsp dried mustard
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric

Marinated Cabbage:

  • Small head of purple cabbage, sliced thinly
  • Juice of one small lime
  • 1 tsp salt

Sandwich: 

  • Buns, toasted
  • Spicy vegan mayo 
  • Pickles

Instructions

  1. Heat a large sauté pan over medium. Add oil, onions, and 1/2 tsp of salt. Sauté on medium heat for 10 minutes, stirring often.
  2. Reduce heat to medium-low and cook for 30-40 minutes, stirring often, until caramelized. Deglaze pan with water or vegetable broth if needed. 
  3. Wash mushrooms and pat gently with clean towel to dry. Thinly slice button mushrooms using a food processor or slice by hand.  Then roughly chop them. Slice the shiitake mushrooms into thin pieces after removing the stems. 
  4. Use a spoon to remove dark gills from the underside of the portobello mushrooms. Slice portobellos into quarters and use a fork to shred. 
  5. Add all mushrooms to the pan with onions and stir well. Turn heat up to medium high and cook down for 8-10 minutes, stirring several times. 
  6. While the mushrooms are cooking, stir together all of the dry spices in a small bowl adding only 1/2 a tsp of salt at this time.
  7. In a medium-sized bowl, whisk together broth, tomato paste, apple cider vinegar, tamari, and sriracha.   Add dry spices to the wet ingredients and whisk well. 
  8. Pour sauce into mushroom and onion mixture and let reduce for 35-45 minutes. After it has reduced, taste and add additional 1/2 tsp of salt if desired.
  9. Meanwhile, slice cabbage thinly and toss in lime juice and salt. Let sit while mushrooms are cooking. 
  10. To assemble sandwiches, lightly toast buns. Spread mayo on bottom of bun, top with mushroom mixture, cabbage and pickles. Enjoy!

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