Pulled Mushroom Sandwiches
Delicious and versatile Pulled Mushroom Sandwiches made with savory mushrooms and spices, perfect for any meal.
Ingredients
For the Mushroom Filling
- 2 cups shredded mushrooms (about 10-12 ounces) Use portobello, shiitake, or cremini mushrooms for robust flavor.
- 1 tablespoon olive oil Can be replaced with avocado or coconut oil.
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 2 tablespoons soy sauce Can be substituted with coconut aminos for soy-free.
- 1 tablespoon barbecue sauce Substitute with hot sauce for a spicy version.
For the Assembly
- 4 pieces sandwich rolls Choose hearty rolls to hold the filling.
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Begin by shredding the mushrooms using a food processor or chopping them with a knife.
- Gather all your ingredients for easy access.
Cooking the Base
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté until translucent (about 5 minutes).
- Add minced garlic and cook for an additional minute, until fragrant.
Cooking the Mushrooms
- Add the shredded mushrooms to the skillet and cook for 5-7 minutes until they release moisture and begin to brown.
- Stir occasionally to ensure even cooking.
Mixing in the Liquids
- Pour in vegetable broth, soy sauce, and barbecue sauce. Stir well to combine.
- Let the mixture simmer.
Simmering the Mixture
- Allow the mixture to simmer on low for about 10 minutes, stirring occasionally.
- The mixture should thicken slightly but remain moist.
Seasoning
- Taste the mixture and adjust seasoning with salt and pepper as needed.
Preparing the Rolls
- While the mixture simmers, prepare the sandwich rolls. Toast them lightly if desired.
Assembling the Sandwiches
- Fill each sandwich roll generously with the pulled mushroom mixture.
- Add any additional toppings you desire.
Serving
- Enjoy your Pulled Mushroom Sandwiches warm or at room temperature.
Cleanup
- Store any leftover mushroom filling in an airtight container.
Notes
Store leftovers in the fridge for 3-4 days. The mushroom filling can be frozen for up to a month.