Entrees/ Recipes/ Vegan

BBQ Pulled Mushroom Sandwiches

Barbecue Pulled Mushroom Sandwiches

Barbecue Pulled Mushroom Sandwiches

I’ve never had an actual pulled pork sandwich. But I know that people really love pulled pork. When I was in high school I worked at a local fast food place where we served pulled pork sandwiches, and people freaked out over them. I never got it, and honestly, I thought they seemed kind of gross.

Barbecue Pulled Mushroom Sandwiches

It wasn’t until I started playing around with vegetarian ingredients like jackfruit that it started to make sense. A big sloppy sandwich that’s loaded with barbecue sauce? I never doubted barbecue sauce’s deliciousness, and when paired up with meatless ingredients that I really enjoy, the whole pulled barbecue whatever sandwich idea is pretty darn appealing.

Mushrooms are my latest favorite ingredient in this type of sandwich. It just occurred to me a few weeks ago when I made these mushroom tacos that thinly sliced mushrooms in some barbecue sauce would make an amazing vegetarian sandwich. So I gave it a try and it did not disappoint at all!

Barbecue Pulled Mushroom Sandwiches

The key here is to slice the mushrooms super thin and then brown them in some oil before simmering them in barbecue sauce. This gets them nice and tender and just kind of stringy, which is the texture we’re looking for in a vegetarian spin on a pulled pork sandwich. Next, a brief simmer in barbecue sauce gets the mushrooms even more tender and infuses them with zippy barbecue flavor. Stuff the mixture into buns and pile on your favorite toppings. I went with some pickles and veggies, but vegan coleslaw would be amazing.

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BBQ Pulled Mushroom Sandwiches

Thinly sliced cremini mushrooms are simmered in tangy barbecue sauce and stuffed into buns to make these vegan pulled mushroom sandwiches.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • 1/2 cup water
  • 1/4 cup tomato paste
  • 1/4 cup molasses
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon paprika
  • 1/4 cup olive oil
  • 1 1/4 pounds cremini mushrooms, cleaned and sliced very thin
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • Salt and pepper to taste

For serving:

  • 4 burger buns or sandwich rolls
  • Lettuce, tomato, coleslaw, or toppings of choice

Instructions

  1. In a small bowl, stir together the water, tomato paste, molasses, apple cider vinegar, soy sauce, liquid smoke, and paprika. Set aside.
  2. Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer. Cook for about 5 minutes, flip, and then cook 5 minutes more, until browned in spots. Add the onion and sauté with the mushrooms for about 5 minutes, until very tender. Add the garlic and sauté 1 minute more, until very fragrant.
  3. Add the tomato paste mixture to the skillet and stir to coat the mushrooms. Bring the sauce to a simmer and allow to cook for about 5 minutes, until it thickens up a bit and the mushrooms are very tender. You can add a bit more water if the sauce gets too thick. Season with salt and pepper to taste.
  4. Stuff the mushroom mixture into buns and top with toppings of choice. Serve.

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10 Comments

  • Reply
    Liberty
    July 5, 2017 at 7:13 pm

    I love this recipe! I can only seem to find similar recipe ideas like this but with jackfruit, and i can’t find jackfruit anywhere in the uk, mushroom is the perfect solution!

    • Reply
      Alissa
      July 5, 2017 at 8:36 pm

      It’s still pretty tough to find here too! I’m just starting to see it in some specialty supermarkets. I hope you enjoy this as an alternative. 🙂

  • Reply
    Lisa
    July 19, 2017 at 10:36 am

    Is there an option to use a slow cooker with this recipe?

    • Reply
      Alissa
      July 20, 2017 at 7:53 am

      I think you could probably get this to work in a slow cooker, but I haven’t tried the recipe that way so I don’t know what setting or cook time you’d want to use.

  • Reply
    Debbie
    July 23, 2017 at 9:52 pm

    Can I use portebella mushrooms?

    • Reply
      Alissa
      July 24, 2017 at 7:55 am

      They should work if you chop them up very finely.

  • Reply
    Lori
    October 23, 2017 at 2:39 pm

    Did you use the mushroom stems, or just the caps? Also, I have one of those hard-boiled egg slicers that I use to slice mushrooms very quickly. Is that thin enough, or would I be better off to cut them by hand even thinner? Very excited to try this version, as I just tried one I found on the internet last week that used lentils and grated carrots and loved it! Thanks!

    • Reply
      Katie Trant
      October 24, 2017 at 8:00 am

      Hey Lori – you can definitely use the stems as well as the caps, just slice ’em super thin. I’ve never tried using an egg slicer for mushrooms, but that’s a great tip! I think in this case you’ll want them to be even thinner in order to get at texture that mimics pulled pork, although the taste would still be great if you used your egg slicer.

      • Reply
        Lori
        November 26, 2017 at 5:01 pm

        Finally made these tonight. Fabulous! The sauce thickened up perfectly. I did use the stems ans sliced thinly as suggested rather than using my hard-boiled egg slicer (glad I could give tou that time-saving tip!) I put the mixture on a ciabatta roll. I wish I would’ve toasted the roll slightly, and I think it would’ve been even better. Definitely saving this recipe to make again! Thank you for sharing your creativity!

        • Reply
          Katie Trant
          November 27, 2017 at 9:17 am

          Yay! So glad they turned out well, Lori!

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