Pulled Mushroom Sandwiches with Creamy Slaw
Pull apart fresh white mushrooms for a meat-free take on BBQ pulled pork sammies
Equipment
- 1 Large skillet
Ingredients
- ¼ cup mayonnaise
- ¼ cup sour cream or buttermilk
- 2 Tbsp. white vinegar
- 1 to 2 Tbsp. sugar
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. celery seeds
- 1 small green cabbage, shredded (about 4 cups)
- 1 large carrot, shredded
- ⅓ cup thinly sliced red onion
- 2 Tbsp. vegetable or corn oil
- ½ cup coarsely chopped red or white onion
- 1 lb. white button or cremini mushrooms
- ¾ cup chopped red bell pepper
- 2 tsp. paprika
- ½ to ¾ BBQ sauce
- Sliced sharp cheddar cheese
- Sliced sharp cheddar cheese
Instructions
- For slaw, in a medium bowl whisk together the mayonnaise, sour cream, vinegar, ½ tsp. of the salt, the black pepper, and celery seeds.Add cabbage, carrot, and the 1/3 cup sliced red onion; toss to coat . Cover and chill at least 1 hour before serving.
- Meanwhile, pull apart mushrooms using a fork. Heat a large skillet heat oil over medium-high heat. Add chopped onion. Cook, stirring occasionally, until onion is just seared at the edges. Add mushrooms. Sprinkle with the remaining ½ tsp. salt. Cook, stirring occasionally, until excess liquid evaporates and mushrooms are tender. Add bell pepper and paprika. Cook, stirring occasionally, about 5 minutes or until peppers are tender. Stir in BBQ sauce. Bring to a simmer. Cook and stir about 5 minutes more or liquid has evaporated and mixture is until very thick. Remove from heat.
- Preheat broiler. Divide mixture among bun bottoms. Top with cheese. Broil about 8 inches from the heat about 5 minutes or until cheese is melted. Top with slaw and bun tops.