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Recipe: BBQ Pulled Mushroom Sandwiches

JMORE Staff
Mushroom BBQ Sandwich
Photography Copyright © 2024 by Caitlin Bensel.
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Earlier this week, local foodie Dara Bunjon welcomed Dominick Thompson to Jmore’s “The Food Enthusiast” to talk about his new cookbook, “Eat What Elephants Eat: Vegan Recipes for a Strong Body and a Gentle Spirit” (on sale Jan. 7, 2025). [Watch the episode here. | Pre-Order “Eat What Elephants Eat” here.]

Now, he’s back to share his recipe for BBQ pulled mushroom sandwiches.

Enjoy!

Excerpted from “EAT WHAT ELEPHANTS EAT: Vegan Recipes for a Strong Body and a Gentle Spirit.” Copyright @ 2024 by Dominick Thompson. Photography Copyright © 2024 by Caitlin Bensel. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

Mushroom BBQ Sandwich

BBQ Pulled Mushroom Sandwiches

Dominick Thompson
Print RecipeShare on Facebook
Course Main Dish
Servings 2 sandwiches

Ingredients
  

  • 3 Tablespoons neutral oil, such as avocado or grapeseed
  • 1 10-ounce cluster oyster mushrooms, cleaned and pulled (see note)
  • 1/2 teaspoon fine sea salt
  • 1/2 cup Beet BBQ sauce or store-bought no-sugar-added vegan BBQ sauce
  • 2 vegan soft sandwich rolls, such as Nature's Own, lightly toasted
  • 1/2 cup coleslaw, for serving

Instructions
 

  • In a large cast-iron skillet, heat the oil over medium-high heat until it shimmers.
  • Arrange the mushrooms in a single layer. Cook, undisturbed, for about 5 minutes, or until beginning to brown.
  • Add the salt, stir, and continue cooking for about 3 minutes, or until their liquid is absorbed. Continue cooking, stirring now and then, for about 5 minutes more, or until some of the edges crisp.
  • Stir in the BBQ sauce and continue cooking, stirring, for about another 2 minutes, until the sauce bubbles and reduces to a thick coating.
  • Divide the mushrooms between the rolls and top with coleslaw.

Notes

Once you try pulled oyster mushrooms, I don’t think you’ll go back to pulled pork sandwiches! Oyster mushrooms are generally available at grocery stores; they are cultivated indoors year-round. In the spring they pop up at farmers’ markets.
First, you shred or “pull” the mushrooms, then cook them, and within minutes, their delicate texture turns velvety and their edges get satisfyingly crispy. Add beet BBQ sauce to give them a thick ’n’ perfectly sweet coating.
If using store-bought sauce, look for a brand with a short ingredient list and organic sugar—some brands use honey and refined sugar, which are not vegan. Top off the pulled mushrooms with creamy coleslaw for magic on a lightly toasted bun. Can you tell I am excited for you?

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