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How I make these pulled BBQ sandwiches for last 10 years

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How I make these pulled BBQ sandwiches for last 10 years

Vegan BBQ Pulled King Oyster Mushroom Sandwich with Black Pepper Potatoes

Ingredients

For the Pulled Mushroom "Pork":

  • 6 Eryngii (King Oyster) Mushrooms
  • 1 regular size bottle BBQ Sauce
  • 3 TBS beer (optional)
  • 3 tbsp 'pork' seasoning blend (sage and onion)
  • 1/2 tsp Salt, flakes
  • 1/2 tsp Cracked black pepper
  • 1/2 tsp Granulated garlic
  • 4 Tbsp Sunflower/veg oil

For the Black Pepper Potatoes:

  • 1 dozen small potatoes, halved
  • Touch of oil
  • 1/2 tsp Salt
  • Pinch of granulated garlic
  • 1 tsp Cracked black pepper (or more to taste)

For the Sandwich:

  • 2 soft burger buns
  • 1 tsp Vegan butter
  • Fresh parsley to garnish (optional)

Instructions

Prepare the Pulled Mushrooms:

  1. Preheat the oven to 200c (fan) / 275f convection or 400f bake.
  2. Shred the Mushrooms:
    • Shred the mushrooms by running a fork along the fibers, away from the cap.
    • Pull apart with fingers and place in a large bowl.
  3. Season the Mushrooms:
    • In the large bowl of mushroom shreds, add granulated garlic, ‘pork’ seasoning, salt and pepper.
    • Toss to coat evenly.
  4. Sear the Mushrooms:
    • Heat a cast-iron pan on med-high heat until hot, then add oil.
    • Add seasoned mushrooms and cook until brown on all sides, stirring occasionally.
    • Once the mushrooms are hot and crispy, transfer them back to the bowl.
  5. Add BBQ Sauce:
    • Add BBQ sauce to the bowl with the mushrooms and stir to coat evenly.
    • Optional: Whisk a splash of beer into the BBQ sauce before adding to the mushrooms.
  6. Roast the Mushrooms:
    • Place sauced shreds onto a parchment-lined baking tray and spread out evenly.
    • Roast for 10-15 minutes until browned and caramelized, stirring midway if needed to evenly cook.

Prepare the Black Pepper Potatoes:

  1. Season the Potatoes:
    • Place the halved potatoes into a large bowl.
    • Add a touch of oil, salt, granulated garlic, and black pepper.
    • Toss to coat evenly.
  2. Sear the Potatoes:
    • Add additional oil to the hot skillet, then add the potatoes face down to brown and cook for about 3-4 minutes.
    • Turn over potatoes; they should be crispy and golden brown on the flat side.
  3. Roast the Potatoes:
    • Place the pan in the oven and roast for 10-12 minutes until potatoes are easily pierced with a fork.

Prepare the Buns:

  1. Butter the Buns:
    • Butter the rolls lightly on each open-faced side with vegan butter.
  2. Grill the Buns:
    • Place on a hot skillet for 1-2 minutes to grill until golden brown on the bottom.

Assemble the Sandwiches:

  1. Fill the toasted buns with the BBQ pulled mushrooms.
  2. Serve with the black pepper potatoes on the side.
  3. Garnish with fresh parsley (optional).

Video Description

The Best Vegan BBQ Pulled "Pork" Sandwich with special guest: Black Pepper Potatoes!

Sticky, beer, veganized BBQ pulled ‘pork’ sandwich using King Oyster mushrooms, complete with toasted soft squishy buns and crispy itty-bitty black pepper potatoes for the double win!

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FULL RECIPE:

Serves 2

Preparation time: Less than 30 minutes

Ingredients:

6 Eryngii Mushrooms, ‘pulled’

1 dozen small potatoes, halved

1 regular size bottle BBQ Sauce

3 TBS beer

2 soft burger buns

Fresh parsley to garnish

3 tbsp ‘pork’ seasoning blend (sage and onion)

1/2 tsp Salt, flakes

1/2 tsp Cracked black pepper

1/2 tsp Granulated garlic

1 tsp Vegan butter

4 Tbsp Sunflower/veg oil

Directions:

Pre-heat the oven to 200c (fan) / 275f convection or 400f bake.

Shred the mushrooms by running a fork along the fibres, away from the cap. Pull apart with fingers and place in a large bowl.

Add BBQ sauce to small bowl and whisk in splash of beer (optional).

In the large bowl of mushrooms shreds, add granulated garlic, ‘pork’ seasoning, salt and pepper and toss to coat evenly. Heat cast-iron pan on med-high heat until hot, add oil. Add seasoned shrooms and cook until brown on all sides, stirring occasionally. Once the mushrooms are hot and crispy, transfer them back to the bowl and add BBQ sauce, stir to coat evenly. Place sauced shreds onto parchment lined baking tray, spread out evenly and roast for 10-15 minutes until browned and caramelized and cooked well, stir mid way if needed to evenly cook.

Place the halved potatoes into large bowl, add a touch of oil, salt, granulated garlic, black pepper and toss to coat. Add additional oil to the hot skillet, then add the potatoes in face down to brown and cook for about 3 - 4 minutes. Turn over potatoes, they should be crispy and golden brown on the flat side, then place pan in the oven and roast for 10-12 minutes until potatoes are done, when you can pierce with a fork easily.

Butter rolls lightly on each open faced side and place on hot skillet for 1 -2 minutes to grill until golden brown on the bottom.

Assemble sandwiches. All the extras, optional!

Clips used:

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