Vegan Pulled Mushroom Sandwiches
These Vegan Pulled Mushroom Sandwiches are mind-blowingly satisfying! They are smoky, hearty, packed with the umami flavour of Oyster Mushrooms, and so quick and easy to whip up!
I’ve been obsessed with oyster mushrooms for about a few months now. Legend has it they can mimic pork texture, absorb any flavour and already come packed with a divine base umami flavour. Legend is correct, friends. The second I saw my farmer’s marketing selling these organic, I grabbed them. These oyster mushrooms make the absolute best Vegan Pulled Mushroom Sandwiches. Meaty, hearty, loaded with flavour and completely mouthwatering.
You’re in for a treat.
Let’s share a few words that describe these Vegan Pulled Pork Sandwiches:
Nostalgic
Meaty
Hearty
Umami-filled
Bursting with flavour
Texture perfection
Mind-blowing
I won’t go too long into these because you need to get a cookin’. These Vegan Pulled Mushroom Sandwiches are one of my favourite dishes to date. One, because they challenge once again everything that’s possible with vegan food. Two, because I took them up a notch by smoking them. First of all, I now want to smoke everything in my life.
I wanted it to be easy, so I provided easy step by step instructions for doing this in your oven. I infused the mushrooms with a jerk flavour using jerk briquettes. You could use any flavour but let me tell you, this already makes your entire house smell heavenly.
After that, it’s as simple as shredding, bbq sauce, and done. I was so surprised as how much flavour these soaked up and I can’t wait to try them again. I paired the Vegan Pulled Pork Sandwiches with my Kale Cabbage Slaw, but without the kale, and my Vegan Ranch Dressing which tastes AMAZING here. Of course, you can have it like Gav did over rice. It’s totally up to you how to enjoy these delicious heavenly morsels.
PIN THIS RECIPE:
Vegan ‘Pulled Pork’ Sandwiches
Ingredients
- 1 lb oyster mushrooms, wiped clean
- 1 tablespoon olive oil
- ½ cup homemade bbq sauce, or store-bought
- 1 ½ tablespoons water
- ½ kale cabbage slaw recipe without the kale
- 2 burger buns
- homemade ranch dressing, or a store-bought vegan dressing
Instructions
- Smoke at 500F for 5 minutes. Trust me – this enhances the flavour of the mushrooms intensely!! I smoke by creating a little foil packet with wood chips or briquettes, place a cooling rack on top then the mushrooms on the cooling rack. Remove from oven.
- When the mushrooms are cooled slightly, about 5 minutes, use your fingers to shred the mushrooms into long pieces, similar to the photo above. I prefer this over shredding with a fork.
- In a pan over medium high heat, heat the oil. Add in the mushrooms and crisp up for about two to three minutes. Lower the heat and add the bbq sauce on top. Stir the mushrooms into the sauce gently to combine. Add the water if it begins to get too thick. Cook, while stirring, for about 3 minutes, while the sauce begins to slightly caramelise.
- Serve on burger buns with a slaw and your favourite white sauce such as a homemade ranch dressing. Add hot sauce if desired and enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
yum!! i will have to try to find oyster mushrooms. i’ve been using jackfruit for pulled “pork” but to be honest, it’s a little too soggy for me — not enough texture. i love mushrooms though! this looks really good.
Thank you Kristin! I think you’ll really like this version if you want a bit more texture. I hope you enjoy
This was so delicious! I didn’t have enough oyster mushrooms so I mixed in regular mushrooms that I basically crumped up into smaller pieces. I used BBQ sauce that I had but made the slaw and ranch dressing linked to here and all of it was great. Thank you!
Did you soak your wood chips before putting them into the foil pack?
Hi Alex
Yes!
Hi Jessica, love your recipes, and I really want to try this but I don’t understand the smoking instructions. Could you provide a little more detail? Thank you!
Hi Leslie,
Understood and thanks! Essentially you want to smoke the mushrooms before cooking them in the pan. Get a baking sheet and place the wood chips in some foil and put that in the pan. Then put a small wire rack or cooling rack (like the kind you could place cookies to cool on) and place it over the foil pack in the baking sheet. Put the mushrooms on that cooling rack so they are right above the wood chips – kind of like you’re creating a smoker or if you were using the grill how the coal and wood would be below the mushrooms and rising directly into them to infuse that smoky flavour. This will smoke up the oven and infuse the mushrooms with that flavour for 5 mins. Then you proceed with the rest of the steps to cook out the mushrooms. Let me know if that helps please!
Thank you for this recipe! We loved it.
I wasn’t ambitious enough to ‘smoke’ the mushrooms, but I did air-fry them for 5 minutes. Thinking that helped. I pretty much followed your recipe, but I did finely slice peppers and onions, cooking them while the mushrooms were air-frying. Your slaw recipe was delicious and we used a fav BBQ sauce. Yum!!
Sounds amazing Andrea!! Thanks so much for sharing!!