Pulled Mushroom Barbecue Sandwiches
30 Minutes or Less, Leftover-Friendly, Nut-Free, Plan Ahead
Mushrooms are one of those vegetables that people either love or hate. I grew up thinking I hated them. They were weird and slimy—and for some reason, they came from a can. As an adult, I discovered fresh mushrooms and they quickly became my one of my favorite veggies. In teaching cooking classes, I’ve found that self-professed mushroom haters don’t mind them when they’re chopped and smothered with a sauce. I think these sandwiches would get the mushroom haters’ seal of approval, but you can make them with thinly sliced seitan instead of mushrooms if you like.
Servings: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- 1 pound cremini or white button mushrooms thinly sliced
- 1 cup Barbecue Sauce see recipe or store-bought vegan barbecue sauce
- Salt
- Pepper
- 4 buns of choice
- 4 large romaine lettuce leaves
- 1 tomato sliced
- Pickle slices
Instructions
- Heat the oil in a large pan over medium-high heat. Cook the onion, stirring frequently, until it has begun to soften and brown, about 5 minutes. Add the garlic and mushrooms, and cook until the mushrooms brown and soften, about 10 minutes. If there’s any liquid in the pan from the mushrooms, pour it out.
- Add the Barbecue Sauce to the pan and stir to coat the vegetables well. Cook until the sauce is heated throughout, about 5 more minutes. Season with salt and pepper.
- To serve, divide the mixture among the 4 buns. Top each with lettuce, tomato, and pickle slices.
Notes
First-Timer Tip: If you have a food processor with attachments, you can use the slicing blade to cut the mushrooms in just seconds. Or look for precut mushrooms at the grocery store, which will reduce your prep time to almost nothing.