Do you love mushrooms? Are you going for a 'meaty' texture without the meat? This marvelous mushroom sandwich delivers all that and more!! Make your own delicious BBQ sauce while your mushrooms are cooking, and voila! A naturally vegan mushroom sandwich no one can resist!
As someone who has been vegetarian/vegan for most of their life, I've never actually tasted "pulled pork". However, from what I gather, it has a rather stringy chewy texture and a lovely barbecue sauce. This mushroom sandwich is meant to be similar, having a meaty 'pulled' texture and a wonderful smoky barbecue sauce included in this recipe while still keeping it plant-based and heart healthy!
How to make a mushroom sandwich:
First, grab your mushrooms (I used a mixture of Cremini and White Button mushrooms) and gently wipe them with a clean dish towel or paper towel to remove dirt.
(Rinse the mushrooms a bit if you must, but avoid soaking them in water at all. We don't want them soaking it up!)
Then using a fork, starting with the stems, gently shred the mushrooms. If they break apart into chunks instead, don't fret; pieces with a variety of shape and texture is what we are going for here.
Here's a closeup of the shredding technique I like to use.
Once you've gotten them all shredded, transfer the mushrooms to a skillet with a tablespoon or two of oil, mince and add the fresh garlic, and sauté over medium heat. Getting them a bit browned adds a lovely complexity to the taste.
While the mushrooms sauté, add the ingredients for the barbecue sauce to a small mixing bowl: tomato paste, molasses, apple cider vinegar, smoked paprika, chili powder, cumin, water, chipotle pepper in adobo sauce, soy sauce, agave, and salt.
Spicy note: This recipe calls for 1 teaspoon minced Chipotle Pepper in Adobo Sauce - that equals about 1 pepper. This gives the BBQ sauce wonderful flavor, and while I wouldn't rate it as 'spicy' it isn't mild either. Consider using half the amount if you prefer very mild food.
Mix all of that together until well combined.
Now pour your freshly made barbecue sauce over the sautéed mushrooms.
Mix together until well combined and taste test for saltiness.
Serve it up on a delicious toasted bun!
Just so you know, this is a messy, drippy, finger-licking delicious sandwich!! If you're dainty, you might opt for an open-face sandwich and use a fork and knife! Otherwise have napkins ready, and enjoy the experience!
How much does this BBQ mushroom sandwich recipe make?
This recipe makes a generous serving for three over-loaded giant mushroom sandwiches (as pictured). You could easily stretch it to 4 sandwiches if needed.
Hope you enjoy making these vegan Mushroom Sandwiches! You may also enjoy:
- Vegan Chickpea Burgers
- Best Veggie Mushroom-Oat Burger
- Ultra Creamy Vegan Stroganoff
- Vegan Pepper Jack Cheese
If you’ve tried this BBQ Mushroom Sandwich or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!
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BBQ 'Pulled' Mushroom Sandwich
- 16 oz Mushrooms, cremini/button
- 2 tablespoon olive oil
- 3 cloves garlic, minced
- ¼ cup water
- 2 tablespoon tomato paste
- 1 tablespoon soy sauce, or Bragg's liquid aminos
- 2 teaspoon molasses
- 2 teaspoon apple cider vinegar
- 1 ½ teaspoon chili powder
- 1 teaspoon chipotle pepper in adobo sauce, minced
- 1 teaspoon agave nectar
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon salt
- Clean the mushrooms by gently wiping them with a clean dish towel or paper towel to remove dirt.(Rinse the mushrooms a bit if you must, but avoid soaking them in water. We don’t want them soaking it up!)
- Use a fork to gently shred the mushrooms, starting with the steams. (If they break apart into chunks instead, don’t fret; pieces with a variety of shape and texture is what we are going for here.)
- Transfer the shredded mushrooms to a skillet with a tablespoon or two of oil, mince and add the fresh garlic, and sauté over medium heat. Stir frequently. Lightly brown.
- While the mushrooms sauté (5-8 minutes), add the ingredients for the barbecue sauce to a small mixing bowl: tomato paste, molasses, apple cider vinegar, smoked paprika, chili powder, cumin, water, chipotle pepper in adobo sauce, soy sauce, agave, and salt.
- Mix barbecue sauce ingredients together until well combined.
- Now pour your freshly made barbecue sauce over the sautéed mushrooms. Mix together and taste test for saltiness.
- Serve it up on a delicious toasted bun!
Questions? Feedback? I love to hear from you!