Martha Stewart Barbecue Pulled Mushroom Sandwiches

Martha Stewart barbecue pulled mushroom sandwiches are a smoky, saucy vegetarian sandwich with grilled maitake mushrooms, brioche buns and crunchy vinegar slaw that comes together in 40 minutes. It's an easy meatless dinner idea for weeknight dinner, summer cookouts or game day, and it's cooked right on the grill.

Grill the maitake until it's browned and charred in spots, about 8 minutes, before you shred it. Pull it off too early and you get pale, soft mushrooms that taste steamed instead of smoky.

Martha swaps pork for maitake mushrooms, whose frilly clusters shred into stringy, meaty strands you'd swear came off a pork shoulder. The slaw is tossed with apple-cider vinegar and cilantro, so each bite stays crunchy and bright against the sticky sauce.

Martha Stewart Barbecue Pulled Mushroom Sandwiches

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

480

kcal

Charred maitake shreds into tender, chewy strands that soak up warm barbecue sauce. Piled on a toasted brioche bun with tangy slaw, the sandwich is messy, juicy and crunchy all at once.

Ingredients

• Vegetable oil, for grill
  

• 2 cups finely shredded green or red cabbage (or a combination)
  

• 1 large carrot, peeled and julienned (¾ cup)
  

• 1/4 cup packed fresh cilantro leaves and thin stems, chopped
  

• 2 tablespoons mayonnaise or Vegenaise
  

• 2 tablespoons apple-cider vinegar
  

• Kosher salt and freshly ground pepper
  

• 1 1/2 pounds maitake mushrooms (10 cups), tough stems trimmed but cores left intact, broken into large clusters
  

• 1/4 cup extra-virgin olive oil
  

• 1 recipe Speedy Barbecue Sauce , warmed
  

• 4 brioche buns, split
  

Directions

• Prep the grill: Preheat the grill to medium-high, scrub the grates, then brush them lightly with vegetable oil. That keeps the mushrooms from sticking once they hit the heat.
• Toss the slaw: Toss 2 cups shredded cabbage, 1 julienned carrot, 1/4 cup chopped cilantro, 2 tablespoons mayonnaise and 2 tablespoons apple-cider vinegar in a medium bowl. Season with salt and pepper, then set it aside so the flavors can meld.
• Oil the mushrooms: Toss 1 1/2 pounds maitake clusters with 1/4 cup olive oil in a large bowl. Season generously with salt and pepper so every nook gets coated.
• Grill the mushrooms: Grill the mushrooms, turning a few times, until they're browned and charred in spots, about 8 minutes. Then move them to a large heatproof bowl.
• Shred the mushrooms: Pull the grilled mushrooms apart into bite-size pieces with two forks. They'll look a lot like pulled pork once you're done.
• Sauce them: Toss the shredded mushrooms with the warm Speedy Barbecue Sauce until every piece is glossy. Warm sauce soaks in better than cold, so don't let it sit.
• Toast the buns: Toast the cut sides of the 4 brioche buns on the grill for about 1 minute. Watch them closely, since brioche browns fast.
• Build and serve: Spoon the mushroom mixture and slaw onto the bun bottoms, then add the tops. Serve right away, while the buns are warm and the slaw is still crisp.

Tools for this recipe

• OXO 12-inch locking tongs, Pyrex 3-piece glass mixing bowl set, OXO 4-sided box grater, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I pick good maitake mushrooms?

Look for ones that feel tender, pliable and damp but not slimy. Skip any that are dry, tough or brittle, since they won't shred into soft strands on the grill.

Can I use another mushroom instead of maitake?

King oyster mushrooms are the best swap, because you can pull the stems into pork-like strands with a fork. Oyster mushrooms also work, but they cook faster, so check them after about 5 minutes.

Can I make these without a grill?

Yes, roast the oiled mushrooms on a sheet pan at 450°F for about 20 minutes, or sear them in a hot cast iron skillet. You'll lose some of the char, but they'll still shred and soak up the sauce.

Can I make the slaw ahead of time?

You can toss it up to a few hours before serving and keep it covered in the fridge. Cabbage releases water as it sits, so drain any liquid before you pile it on the buns.

What's the most common mistake with these sandwiches?

Pulling the mushrooms off the grill before they're properly charred is the usual problem. Browned edges give you the smoky, meaty flavor, so wait for those spots before you shred.