BBQ Pulled Mushroom Sandwiches
with Creamy Coleslaw, Pickle & Cheesy Potato Wedges
- Eggs
- Milk
- Soy
- Wheat
Made from shiitakes, these plant-based pulled mushrooms have a meaty texture and irresistible umami flavor—ideal for a vegetarian pulled pork–style sando! You'll pile the sweet-smoky BBQ sauce–glazed mushrooms into a toasty baguette with creamy slaw and tangy pickles. Indulge yourself with a side of cheesy roasted potato wedges and ranch for dipping!
Ingredients
4 ounce
Coleslaw Mix
2 tablespoon
Mayonnaise
(Contains: Eggs)
8 tablespoon
BBQ Sauce
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
5 teaspoon
White Wine Vinegar
1 tablespoon
Fry Seasoning
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Sliced Dill Pickle
1 unit
Plant-Based Pulled Mushrooms
(Contains: Soy)
½ cup
Cheddar Cheese
(Contains: Milk)
12 ounce
Potatoes
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Roughly chop pulled mushrooms lengthwise.
• Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• While potatoes roast, in a medium bowl, combine coleslaw mix, mayonnaise, half the vinegar, 1⁄2 tsp sugar, salt, and pepper(all the vinegar and 1 tsp sugar for 4 servings). Toss to combine.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add pulled mushrooms and cook, stirring occasionally, until warmed through, 3-5 minutes. Stir in BBQ sauce and 2 TBSP water (4 TBSP for 4 servings). Remove from heat. • While mushrooms cook, halve and toast baguettes.
• Once potatoes have roasted 20-25 minutes, remove sheet from oven. Carefully sprinkle potatoes with cheddar. Return to top rack and roast until cheese melts, 1-2 minutes. • Keep covered with aluminum foil until ready to serve.
• Fill baguettes with BBQ pulled mushrooms, coleslaw, and as much sliced pickle as you like. • Divide sandwiches and cheesy potato wedges between plates. Serve with ranch dressing for dipping and any remaining sliced pickle on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the BBQ pulled mushrooms, finding them a tasty vegetarian alternative to pulled pork 🍄.
- Ease of prep: Some found the mushroom cooking instructions unclear; consider simmering longer for better texture and moisture.
- Suggestions: Try adding extra BBQ sauce for more flavor, or swap the baguette for a softer bun.
- Texture: The pulled mushrooms had a meaty, spongey texture that surprised and delighted many diners.
Reviews from our home cooks
The mushroom "meat" was delicious and absorbed the flavors well. The BBQ was good with the pickles. The ranch dressing was missing from the ingredients, so I don't know how it would have paired with the sandwiches or potatoes.
Don't think the cooking instructions for the mushrooms were very good - think they needed more time/more liquid and to be allowed to simmer for a bit. Following the instructions yielded very dry chewy mushrooms.
This was a REAL WINNER! Loved it. Loved the texture of the shitake mushrooms. Like steak for us veggie people!
This was wickedly good. My kids couldn't tell that this was mushrooms.. yum yum yum. Please keep on the menu
Such a creative use of mushrooms! Even my meat-eating partner loved it!
I was expecting mushrooms, and would have preferred shiitakes. However, as far as a meat substitute, the interesting mixture in the packet was good, and would be fantastic in other meals. But should be called something other than mushroom since it neither resembles nor tastes like mushrooms
Love the mushrooms. Looking forward to more recipes with them. Especially since you no longer offer TOFU as a protein substitute (which sucks). Bring tofu back, please.
So freaking good! Our cole slaw mix had gone bad so that was missing, but it was still super tasty!
My husband loved these! Great blend of flavors and textures.
Good but would like other options instead of just sweet BBQ
