Pulled Oyster Mushroom Sandwich

After Christmas was over, I had a huge craving for simple, delicious burgers!
And, winter is the season for wild oyster mushrooms. So I went for a short forest hike. That is where these mushrooms are easy to find on old tree trunks and on dead wood.
In this recipe I use oyster mushrooms to create a delicious pulled pork burger. With tender oyster mushroom meat. Spicy, in a hearty, smoky, slightly sweet, homemade BBQ sauce. Plus a slice of vegan cheese. And, with seasonal and regional vegetables: an aromatic, colorful coleslaw. Made from white and red cabbage, which are local winter vegetables. I added some crunchy baby spinach on top and served the sandwich on a hearty pretzel bun.
My pulled oyster mushroom sandwich is very easy to prepare and incredibly delicious.

Simply scrumptious!

And: Tadaaaa! My first recipe video!
In this cooking video I explain my pulled oyster mushroom sandwich recipe. If you like it, please subscribe to my new Youtube channel. And of course I’m also happy to receive feedback!

As usual, despite the video, there are some nice photos of the recipe here on my blog:

Ingredients for 4 x Pulled Oyster Mushroom Sandwich:

400 g oyster mushrooms

Marinade:

4 tbsp olive oil
1/2 tsp salt
1 tsp smoked paprika powder
1/4 tsp cayenne pepper

Smoky BBQ Sauce:

1 tsp instant coffee powder
150 ml coke
3 tbsp tomato paste
3 tbsp ketchup
2 tbsp soy sauce
1 tsp sriracha sauce or other chilli sauce
1 tbsp white balsamic vinegar
1/2 tsp liquid smoke
1 tsp yellow mustard seeds, ground
2 cloves of garlic, finely chopped

salt
pepper

Cole slaw:

300 g white cabbage, finely grated
300 g red cabbage, finely grated
5 tbsp vegan mayonnaise
3 tbsp sugar
3 tbsp brandy vinegar
2 tsp mustard
1 tsp sriracha sauce or other chilli sauce
1/4 tsp black pepper, coarsely ground
1/2 tsp salt

4 pretzel buns

4 slices of vegan cheese
Some leaves of baby spinach

Preparation:

Homemade cole slaw:

I’ll start with the coleslaw. Since it has to stand in the fridge for a while.

Mix all the ingredients for the coleslaw together.

Let it steep in the refrigerator for at least an hour, stirring occasionally. The Coleslaw will keep well in the fridge for a few days. So it can be easily prepared in advance.

Before serving, season to taste with salt and pepper.

Pulled pork, made from mushrooms:

Preheat the oven to 220°C (430°F) top and bottom heat.

Pull the oyster mushrooms apart, into thin strips.

Mix all ingredients for the marinade together in a large bowl. Then add the mushroom strips and turn them in the marinade. Spread in an open casserole dish. The mushrooms strips should be net to each other, not on top of each other.

Bake in the oven for 15 minutes.

While the mushrooms are in the oven, mix all ingredients for the pulled pork sauce. Heat up a pan, add the oyster mushrooms and the BBQ sauce and fry over medium heat until the mushrooms are coated in a thick sauce. Season to taste with salt and pepper.

Now build the pulled mushroom burger. To do this, cut the pretzel rolls open. Cover the bottom slices with the hot pulled oyster mushrooms. Place a slice of vegan cheese on top of the pulled oyster mushrooms. Cover the cheese with plenty of coleslaw and put some baby spinach leaves on top. Add the upper part of the pretzel bun.

Enjoy your meal!