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Mushroom Pulled “Pork” Sandwiches

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  • Prep Time25 mins
  • Total Time50 mins
  • Makes4 servings
Mushroom Pulled “Pork” Sandwiches

Produced by Sun Ngo; Food styling by Ashley Denton; Prop styling by Madeleine Johari

Craving a sandwich stacked with flavour and texture? Try this plant-based take on a classic pulled pork sandwich.

Ingredients

  • 800 g king oyster mushrooms, ends trimmed

  • 1/4 cup canola oil

  • 1 tsp smoked paprika

  • 1/2 tsp garlic salt

  • 1/3 cup store-bought barbeque sauce

  • 4 hamburger buns, split and toasted

Coleslaw

  • 3 tbsp plant-based mayonnaise

  • 1 tbsp seasoned rice vinegar

  • 1/2 397-g pkg coleslaw mix

Instructions

  • Position rack in centre of oven and preheat to 400F.

  • Hold 1 mushroom. With your other hand, use a fork to shred it into long strips. Repeat with remaining mushrooms. Toss shredded mushrooms with oil, paprika and garlic salt in a medium bowl. Season with pepper.

  • Divide mushrooms between 2 baking sheets in a single layer. (The more separation the mushrooms have, the crispier they will get.)

  • Bake, stirring halfway, until mushrooms are crispy and golden around the tips, 25 to 30 min.

  • Coleslaw: Meanwhile, stir mayo with vinegar in a medium bowl. Stir in coleslaw mix until well coated.

  • Stir roasted mushrooms with barbecue sauce in a medium bowl until combined. Fill toasted buns with mushrooms and coleslaw.

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