BBQ Jerk Pulled Mushroom Sandwich
BBQ Jerk Pulled Mushroom Sandwich
Ingredients
For the Pulled Mushrooms
- 3 king oyster mushrooms, large
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/4 teaspoon allspice, ground
- 2 tablespoons vegetable oil
- 1 cup BBQ sauce, your favorite
For the Spicy-Sweet Sauce
- 1 tablespoon red chili paste, such as sambal oelek, or finely chopped red chili
- 1 teaspoon fresh ginger, grated
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
- 1 tablespoon honey
For the Creamy Coleslaw
- 3 cups green cabbage, finely shredded
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1/2 cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 4 hamburger buns, toasted
- 1/2 cup pickle slices
Instructions
- 1
Preheat your oven to 375°F. Prepare the king oyster mushrooms by gently scraping the outer layer of the stems with a spoon or peeler, then use two forks to shred the mushrooms lengthwise into thin, stringy pieces, mimicking pulled meat. Discard the caps or save for another use.
⏱️ 10 min•🌡️ 375
- 2
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, cayenne pepper, and ground allspice to create the jerk spice blend. Toss the shredded mushrooms with the jerk spice blend until evenly coated.
⏱️ 5 min
- 3
Heat vegetable oil in a large cast-iron skillet (or oven-safe skillet) over medium-high heat. Add the seasoned mushrooms and sauté for 8-10 minutes, stirring occasionally, until they are browned and slightly crispy.
⏱️ 10 min
- 4
Stir in the BBQ sauce with the sautéed mushrooms until well combined. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the mushrooms are caramelized, tender, and glossy. Remove from oven and set aside.
⏱️ 15 min•🌡️ 375
- 5
While the mushrooms are baking, prepare the spicy-sweet sauce. In a small bowl, combine the red chili paste, grated fresh ginger, fresh lime juice, salt, and honey. Mix thoroughly until all ingredients are well incorporated. Set aside.
⏱️ 5 min
- 6
Prepare the creamy coleslaw. In a large bowl, combine the shredded green cabbage, thinly sliced red onion, and chopped fresh parsley. In a separate small bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Set aside.
⏱️ 10 min
- 7
To assemble the sandwiches, toast the hamburger buns. Place a generous portion of the hot BBQ jerk pulled mushrooms on the bottom bun. Drizzle with a spoonful of the spicy-sweet sauce. Top with a large scoop of the creamy coleslaw and a few pickle slices. Complete with the top bun and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Jerk Pulled Mushroom Sandwich
Ingredients
For the Pulled Mushrooms
- 3 king oyster mushrooms, large
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/4 teaspoon allspice, ground
- 2 tablespoons vegetable oil
- 1 cup BBQ sauce, your favorite
For the Spicy-Sweet Sauce
- 1 tablespoon red chili paste, such as sambal oelek, or finely chopped red chili
- 1 teaspoon fresh ginger, grated
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
- 1 tablespoon honey
For the Creamy Coleslaw
- 3 cups green cabbage, finely shredded
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1/2 cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 4 hamburger buns, toasted
- 1/2 cup pickle slices
Instructions
- 1
Preheat your oven to 375°F. Prepare the king oyster mushrooms by gently scraping the outer layer of the stems with a spoon or peeler, then use two forks to shred the mushrooms lengthwise into thin, stringy pieces, mimicking pulled meat. Discard the caps or save for another use.
⏱️ 10 min•🌡️ 375 - 2
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, cayenne pepper, and ground allspice to create the jerk spice blend. Toss the shredded mushrooms with the jerk spice blend until evenly coated.
⏱️ 5 min - 3
Heat vegetable oil in a large cast-iron skillet (or oven-safe skillet) over medium-high heat. Add the seasoned mushrooms and sauté for 8-10 minutes, stirring occasionally, until they are browned and slightly crispy.
⏱️ 10 min - 4
Stir in the BBQ sauce with the sautéed mushrooms until well combined. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the mushrooms are caramelized, tender, and glossy. Remove from oven and set aside.
⏱️ 15 min•🌡️ 375 - 5
While the mushrooms are baking, prepare the spicy-sweet sauce. In a small bowl, combine the red chili paste, grated fresh ginger, fresh lime juice, salt, and honey. Mix thoroughly until all ingredients are well incorporated. Set aside.
⏱️ 5 min - 6
Prepare the creamy coleslaw. In a large bowl, combine the shredded green cabbage, thinly sliced red onion, and chopped fresh parsley. In a separate small bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Set aside.
⏱️ 10 min - 7
To assemble the sandwiches, toast the hamburger buns. Place a generous portion of the hot BBQ jerk pulled mushrooms on the bottom bun. Drizzle with a spoonful of the spicy-sweet sauce. Top with a large scoop of the creamy coleslaw and a few pickle slices. Complete with the top bun and serve immediately.
⏱️ 5 min