Pulled Pork-style Blue Oysters with creamy coleslaw
This recipe is adapted from a recipe by Zach Papaleoni of Spore to Fork in Syracuse, NY. I Changed the slaw up a bit, but the BBQ pulled oyster mushrooms are all his delicious creation. This is an awesome vegetarian rendition of a pulled pork sandwich! Check out more great mushroom recipes from Spore to Fork here.
Yield: 6-8 sandwiches
Ingredients for slaw
7-8 cups of shredded red and/or green cabbage or 1 (14oz bag) of coleslaw mix
1 cup plain yogurt
1/2 cup packed cilantro
1/4 cup freshly squeezed lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 scallions (white and pale green parts)
2 garlic cloves
1 jalapeño (seeded and cored) *optional
Ingredients for Mushrooms
2lbs blue oyster mushrooms, pulled into shreds
¼ cup pure olive oil
1 tbsp smoked paprika
1 tbsp onion powder
1 tsp cumin
1 tsp dried oregano
1 tsp mustard powder
½ tsp cayenne
1 tbsp salt
1 tsp ground black pepper
1 tsp chipotle chili powder
1 cup BBQ sauce
soft burger rolls
To make the slaw:
Combine the Greek yogurt, cilantro, lime juice, cumin, salt, black pepper, scallions, garlic and jalapeño (if using) in a blender or food processor. Pulse briefly a few times until combined. Place the cabbage mix in a large bowl, and drizzle in dressing. Toss until combined. Season with extra salt and pepper if needed. Can be made in advance an refrigerated up to 24 hours.
To make the pulled mushrooms:
Preheat oven to 425°.
In large mixing bowl, combine mushrooms, olive oil, paprika, onion powder, cumin, oregano, mustard powder, cayenne, salt, pepper and chipotle chili powder. Toss until thoroughly mixed.
Spread mixture on sheet pan and place in oven. Roast 20-minutes, toss, then roast another 10 minutes (or until mushrooms begin to crisp a bit).
Remove from oven, toss with the BBQ sauce, and put back into the oven for about 5 minutes- until heated through. Remove from the oven, top burger rolls with a generous heap of the BBQ oyster mushrooms and the slaw. Enjoy!
