MUSHROOM MAGIC TO BBQ MUSHROOM SANDWICH

Discover the secret to making a Mushroom Sandwich known as the Pulled Mushroom Barbecue Sandwich, together with homemade barbecue sauce! Today’s vegan guest Chef is Dianne Wenz, and she will teach us exactly how to make this incredibly tasty sandwich.  I promise you it will become one of your new favorite meals.  Mushrooms are pure magic in the kitchen!

SHE KNOWS HER WAY AROUND THE KITCHEN

Veggiegirl is Dianne Wenz, a vegan diet and lifestyle specialist. She received her training to practice Holistic Health Counseling at the Institute for Integrative Nutrition in New York City, and she has her Holistic Health Practitioner certification through the American Association of Drugless Practitioners. She is a certified Vegan Lifestyle Coach through Victoria Moran’s Vegan Lifestyle Academy and she has a certificate in Plant-Based Nutrition from eCornell University. In addition to nutrition, Dianne also has a passion for vegan cooking and has taken numerous cooking classes at various places, including the Natural Gourmet Institute in New York City.

Dianne writes the Meatless Monday column for the NJ food website Hot From the Kettle and she is a contributing writer for ChicVegan.com and VegKitchen.com.

If you’re vegetarian or vegan and would like to optimize your health, or if you’re considering going vegetarian or vegan and don’t know where to start, contact her today! dianne@veggiegirl.com

Be sure to check out her cookbook on Amazon

BACK TO THE MUSHROOM SANDWICH DREAM

Mushrooms are one of those vegetables that people either love or hate. Chef Dianne grew up thinking she hated them. They were weird and slimy—and for some reason, they came from a can. As an adult, she discovered fresh mushrooms and they quickly became one of her favorite veggies. In teaching cooking classes, she has found that self-professed mushroom haters don’t mind them when they’re chopped and smothered with a sauce. Dianne thinks these sandwiches would get the mushroom haters’ seal of approval, but you can make them with thinly sliced seitan instead of mushrooms if you like.  The recipe is pretty simple, but you’d never know it when eating this masterpiece.  Feed this sandwich to your non-vegan friends and family and watch them go WOW right in front of your eyes.

See Also

Buffalo Cauliflower Wings With a Kick!

Barbecue Sauce

30 Minutes or Less, Gluten-Free, Nut-Free, Leftover-Friendly   Different regions of the United States all have their own versions of barbecue sauce, but most start with a base of tomatoes, vinegar, and spices. I’m from New Jersey and—full disclosure—we don’t know much about barbecue sauce in our neck of the woods. We like to cook with it, but we don’t know anything about making it. This is my own take on various sauces I’ve tried and liked. Use it as a condiment on burgers or sandwiches, as a marinade for tofu and tempeh, or as a dipping sauce for roasted veggies or fries.

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Course Sauces

Cuisine American

Ingredients

  

• 1 cup ketchup
• 3 tablespoons molasses
• 2 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon low-sodium tamari or soy sauce
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon cayenne pepper optional

Instructions

 

• In a medium saucepan over medium-high heat, stir together all of the ingredients. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes, or until it thickens slightly.
• Use the sauce immediately or store in an air-tight container in the refrigerator for up to 2 weeks.

Notes

Variation: Change the flavor of your barbecue sauce by adding different ingredients. For a spicy sauce, add 2 to 3 tablespoons of your favorite hot sauce. If you like smoky sauce, add a dash of liquid smoke or a pinch of smoked paprika. For a fruity barbecue sauce, add 1 cup of peeled, chopped fruit—such as peaches, plums, apricots, or mangoes—to the saucepan. Allow the sauce to cool and then purée it in a blender. 

Keyword vegan

Tried this recipe?Let us know how it was!

Pulled Mushroom Barbecue Sandwiches

30 Minutes or Less, Leftover-Friendly, Nut-Free, Plan Ahead   Mushrooms are one of those vegetables that people either love or hate. I grew up thinking I hated them. They were weird and slimy—and for some reason, they came from a can. As an adult, I discovered fresh mushrooms and they quickly became my one of my favorite veggies. In teaching cooking classes, I’ve found that self-professed mushroom haters don’t mind them when they’re chopped and smothered with a sauce. I think these sandwiches would get the mushroom haters’ seal of approval, but you can make them with thinly sliced seitan instead of mushrooms if you like.  

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 4 servings

Ingredients

  

1x2x3x

• 1 tablespoon vegetable oil
• 1 medium yellow onion chopped
• 2 garlic cloves minced
• 1 pound cremini or white button mushrooms thinly sliced
• 1 cup Barbecue Sauce see recipe or store-bought vegan barbecue sauce
• Salt
• Pepper
• 4 buns of choice
• 4 large romaine lettuce leaves
• 1 tomato sliced
• Pickle slices

Instructions

 

• Heat the oil in a large pan over medium-high heat. Cook the onion, stirring frequently, until it has begun to soften and brown, about 5 minutes. Add the garlic and mushrooms, and cook until the mushrooms brown and soften, about 10 minutes. If there’s any liquid in the pan from the mushrooms, pour it out.
• Add the Barbecue Sauce to the pan and stir to coat the vegetables well. Cook until the sauce is heated throughout, about 5 more minutes. Season with salt and pepper.
• To serve, divide the mixture among the 4 buns. Top each with lettuce, tomato, and pickle slices.

Notes

First-Timer Tip: If you have a food processor with attachments, you can use the slicing blade to cut the mushrooms in just seconds. Or look for precut mushrooms at the grocery store, which will reduce your prep time to almost nothing.

Keyword vegan

Tried this recipe?Let us know how it was!

MUSHROOM MAGIC EQUALS MUSHROOM SANDWICH

I absolutely LOVED this episode of #LunchBreakLIVE.  Learning how to make this vegan BBQ Pulled Mushroom Sandwich, was awesome.  This sandwich looks so dang delicious, which it is, so I hope you give it a try.  If you do, be sure to take a photo of your end result and tag @JaneUnChainedNews on Instagram.  If you are in search of other easy vegan recipes to try be sure to stop by the #LunchBreakLIVE page where we have a ton to choose from.  Until next time…keep cookin’!