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 1x
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
4 burger buns or sandwich rolls
Lettuce, tomato, coleslaw, or toppings of choice
In a small bowl, stir together the water, tomato paste, molasses, apple cider vinegar, soy sauce, liquid smoke, and paprika. Set aside.
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.
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.
Stuff the mushroom mixture into buns and top with toppings of choice. Serve.