Mushroom Pulled “Pork” Sandwiches
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- Prep Time25 min
- Total Time50 min
- Makes4 servings
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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