Pulled Oyster Mushroom Sandwiches in BBQ Sauce with Slaw
- King Oyster mushrooms, 400 grams (8 cups shredded)
- Red cabbage, 3 cups shredded
- Coriander leaves, 1 cup roughly chopped (Leave this out of if you’re not a coriander fan)
- Carrots, 3 cups julienned – 3 medium carrots (I used a julienne peeler)
- Multigrain or whole grain buns, 2
- Olive oil, 1 tbsp
- Salt, 1/4 tsp
- Tomato paste, 1/2 cup
- Water, 1/4 cup
- Maple syrup, 1 tbsp
- Apple cider vinegar, 1 tbsp
- Braggs liquid aminos or low-sodium soy sauce, 2 tbsp
- Smoked paprika, 1/2 tsp
- Garlic, 1 clove minced
- Cracked black pepper to taste
- Lime juice, 1 tbsp
- Fresh orange juice, 5 tbsp
- Olive oil, 4 tbsp
- Salt, ¼ tsp
- Shred the base or stems of the mushrooms using a fork to help break down the mushrooms into strands. Then use your hands to pull the mushroom strands apart. Set the shredded mushrooms aside in a mixing bowl.
Make the slaw dressing by combining the ingredients in a jar and shaking well to combine. Set aside.
- Prepare the slaw by combining the shredded red cabbage, julienned carrots, and coriander leaves in a large bowl. Set aside.
- Make the sauce by combining all of the ingredients in a saucepan. Cook on high heat until the sauce is bubbling, then reduce the heat to low and simmer for 10-minutes. Stirring every couple minutes. Turn off the heat and cover the saucepan.
- In a large frying pan, heat up 1 tbsp of olive oil over medium-high heat and toss in the mushrooms once the oil is hot. Coat the mushrooms in oil, and season with ¼ tsp of salt and cracked black pepper to taste. Cook for 10-minutes stirring every minute or so. Allow the mushrooms to get slightly browned.
- Add 4 tbsp of sauce to the mushrooms. Cook the mushrooms further in the sauce on low heat for 5 minutes. Stirring every minute or so. Allowing the flavours to meld.
- Dress the slaw and then toast the buns. Assemble the sandwich by adding some saucy pulled mushrooms to the bottom of the bun and topping it with some slaw. Enjoy!