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.



  • 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


  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.