Southern-style pulled mushroom sandwich (vegan)
A vegan take on a Southern classic, this vegan pulled pork sandwich is a smoky, sweet and creamy mess that will leave you giddy with joy.
Servings 6 -8 portions
Ingredients
- One large onion chopped finely
- 4 pounds mushrooms chopped into matchstick form or, better yet, cut on the smallest slicer blade on the food processor so they look like shaved matchsticks
- 1 tablespoon paprika
- 2 teaspoons brown sugar
- A few dashes of Frank's red hot optional
- A few dashes of natural smoke flavor optional
- Salt and pepper to taste
- Coleslaw I prefer vegan
- Your favourite brand of barbecue sauce
- A crusty bun or two slices of bread per person
Instructions
- Preheat a pan to medium-high heat. Add oil, and saute onions until they begin to brown, about 10-15 minutes. Working in small batches and adding oil to prevent sticking, saute all the mushrooms until they have shrunk and reduced to about one-third the size, changing their colour completely. They should be chewy and not at all spongy. Season them with spices, Frank's red hot and natural smoke, tasting and correcting seasonings as you go.
- Slice and toast the bread, or the bun halves. Taking one slice or the bottom bun half, ladle a generous helping of vegan pulled mushrooms. Top with barbecue sauce and a generous helping of coleslaw. Finish with the second slice of bread or bun half. Repeat as needed, depending on how many people you're feeding. Serve immediately, with a lot of napkins to wipe all the juices.