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Gallery Barbecue Pulled Mushroom Sandwiches Credit: Yuki Sugiura Recipe Summary total: 40 mins Servings: 4

Ingredients Ingredient Checklist Vegetable oil, for grill 2 cups finely shredded green or red cabbage (or a combination) 1 large carrot, peeled and julienned (3/4 cup) 1/4 cup packed fresh cilantro leaves and thin stems, chopped 2 tablespoons mayonnaise or Vegenaise 2 tablespoons apple-cider vinegar Kosher salt and freshly ground pepper 1 1/2 pounds maitake mushrooms (10 cups), tough stems trimmed but cores left intact, broken into large clusters 1/4 cup extra-virgin olive oil 1 recipe Speedy Barbecue Sauce, warmed 4 brioche buns, split

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.

Gallery Barbecue Pulled Mushroom Sandwiches Credit: Yuki Sugiura

Recipe Summary total: 40 mins Servings: 4

Barbecue Pulled Mushroom Sandwiches      Credit: Yuki Sugiura

Barbecue Pulled Mushroom Sandwiches

Credit: Yuki Sugiura

Barbecue Pulled Mushroom Sandwiches

Recipe Summary total: 40 mins Servings: 4

Recipe Summary

total: 40 mins

Servings: 4

total: 40 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • Vegetable oil, for grill 2 cups finely shredded green or red cabbage (or a combination) 1 large carrot, peeled and julienned (3/4 cup) 1/4 cup packed fresh cilantro leaves and thin stems, chopped 2 tablespoons mayonnaise or Vegenaise 2 tablespoons apple-cider vinegar Kosher salt and freshly ground pepper 1 1/2 pounds maitake mushrooms (10 cups), tough stems trimmed but cores left intact, broken into large clusters 1/4 cup extra-virgin olive oil 1 recipe Speedy Barbecue Sauce, warmed 4 brioche buns, split

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.

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.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Barbecue Pulled Mushroom Sandwiches

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All Reviews for Barbecue Pulled Mushroom Sandwiches

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest