This simple barbecue Mushroom Sandwich is just dripping (literally) with rich flavors and has a wonderful 'meaty' texture created by 'pulled' mushrooms! Takes just around half an hour from start to finish!
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!
Spicy note: This recipe calls for 1 tsp 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.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.