# Components:
→ Pulled Mushrooms
01 - 500 grams (approximately 1 lb) king oyster mushrooms (or a mix of shiitake and portobello)
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground black pepper
07 - 1/2 teaspoon salt
→ Root Beer BBQ Sauce
08 - 1 cup root beer (non-diet)
09 - 1 cup tomato passata or ketchup
10 - 3 tablespoons apple cider vinegar
11 - 2 tablespoons brown sugar
12 - 1 tablespoon vegan Worcestershire sauce
13 - 1 tablespoon Dijon mustard
14 - 1/2 teaspoon chili powder
15 - 1/2 teaspoon onion powder
16 - 1/2 teaspoon garlic powder
17 - Salt and pepper, to taste
→ Creamy Slaw
18 - 2 cups shredded red or green cabbage
19 - 1 medium carrot, julienned
20 - 2 tablespoons vegan mayonnaise
21 - 1 tablespoon apple cider vinegar
22 - 1 teaspoon maple syrup
23 - Salt and pepper, to taste
→ For Serving
24 - 4 soft sandwich buns, split
25 - Pickles (optional)
# Directions:
01 - Preheat oven to 200°C (400°F). Clean and trim the mushrooms. Using forks, shred them into thin strips or pull apart by hand.
02 - In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, approximately 3 minutes. Add the minced garlic and cook for an additional minute.
03 - Introduce the shredded mushrooms to the skillet, along with smoked paprika, ground black pepper, and salt. Sauté until the mushrooms turn golden and have released most of their moisture, about 10 minutes.
04 - Spread the sautéed mushrooms onto a baking tray lined with parchment paper. Roast for 15–20 minutes, turning them halfway through, until the edges are crisp. Set aside.
05 - In a saucepan, combine root beer, tomato passata or ketchup, apple cider vinegar, brown sugar, vegan Worcestershire sauce, Dijon mustard, chili powder, onion powder, and garlic powder. Simmer over medium heat, stirring occasionally, until the sauce has thickened, about 15–20 minutes. Season to taste with salt and pepper.
06 - Toss the roasted mushrooms with the prepared BBQ sauce in the skillet and heat through for 2–3 minutes until well coated and warmed.
07 - In a mixing bowl, combine shredded cabbage, julienned carrot, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Mix until all ingredients are thoroughly coated.
08 - Generously pile the BBQ pulled mushrooms onto the bottom half of each split bun. Top with the creamy slaw. Add pickles, if desired. Place the top bun to complete each sandwich and serve immediately.
