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.
