Mushroom Pulled Pork
Makes 2 piled-high sandwiches
With a nice meaty texture, this mushroom blend makes such a good sandwich and is conveniently gluten-free. I don't even add slaw as you would with pulled pork—I like to let the ’shrooms shine. And it’s easy to make. You can use any brand of vegan barbecue sauce (I like Primal Kitchen) or for an Asian spin, substitute teriyaki sauce for barbecue. You can easily make this ahead, too, as the flavors get even better as they mingle in the fridge.
this recipe is from my book, Call Me Vegan
(page 122)—buy it here!
it was also featured
on food52.com
Ingredients
12 ounce mushrooms, such as king oyster, portobello, shiitake, enoki, or any combination
3 tablespoons extra-virgin olive oil
3 tablespoons of your favorite barbecue sauce
3 tablespoons Hal’s Everything Seasoning (buy it here!)
1 tablespoon tapioca starch or cornstarch
2 sandwich buns or gluten-free buns, for serving
Directions
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Preheat the oven to 400°F. Line a sheet pan with parchment paper. Set aside.
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Shred the mushrooms with a fork or grater (use the largest holes on a box grater). You should get about 4 cups. Put the shredded ’shrooms into a large bowl and add the olive oil, barbecue sauce, Hal’s seasoning, and tapioca starch. Toss until all the ’shrooms are thoroughly coated.
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Spread in a single layer on the prepared sheet pan and roast until the mushrooms start to crisp ever so slightly on the edges and become softened, about 25 minutes. Divide the barbecue mushrooms between two buns and serve. You can also store the mushroom in the fridge for up to 3 days and reheat before serving on buns.