I am so excited to share these Asian BBQ Pulled Mushroom Sandwiches with you all! It all started when my friends over at Marion’s Kitchen sent me a big ol’ box of asian inspired marinades and sauces months ago. They’ve just been sitting there, waiting to be made into something beautiful. When I took meat out of the equation, I somehow forgot about the power of a good marinade. However, when I popped open the box and tasted these, I knew they had to go to good use. Where does one go when searching for inspiration in 2019? Instagram. Obviously. I asked, and you all answered! So thank you to my fellow mindful cooks, for lighting the spark that led me to this thicc babe.
The cool part about using a marinade in a plant based application is how the marinade can easily double as a sauce. I simply marinated hen of the woods (you could also use oyster) mushrooms in a cup of Marion’s Kitchen Sticky Chili and Ginger Marinade overnight. The next day I dumped it in a pot with three cups of water, put a lid on it, and let it cook with a lid on it for one hour. After that, just pull it with forks! So easy!
You could modify this and use any marinade you wanted, and use whatever toppings you want. I introduced a crunch factor with red cabbage and onion slaw and thinly sliced cucumbers. AMAZING. Garnish with green onions and sesame seeds and ya done.
This recipe is:
Asian BBQ Pulled Mushroom Burgers
This sticky but not too sweet marinade doubles as a BBQ sauce for these asian inspired pulled mushroom sandiwiches
- 1/2 lb hen of the woods mushrooms
- 1 cup Sticky Chili and Ginger Marinade
- 3 cups water
- 1 small red cabbage
- 1/2 yellow onion
- 3 Tbsp rice vinegar
- 1 seedless cucumber
- 3 green onions
- sesame seeds for garnish
- Step 1 Place the mushrooms and the marinade in an airtight container, toss to coat, and marinade 4 hours or overnight.
- Step 2 Dump the contents of the container into a medium sauce pot with 3 cups of water. Stir until combined, cover, and cook on medium low for one hour.
- Step 3 Meanwhile, prepare the slaw. Thinly slice 1 cup of the cabbage and the half of the onion, add a pinch of salt, and the rice vinegar. Let sit.
- Step 4 Slice the cucumbers and green onions.
- Step 5 When the mushrooms are done cooking, shred them with two forks. Continue cooking for a few minutes without the lid on until the liquid reduces into a sauce. Stir in the vegan butter.
- Step 6 To assemble the sandwiches, place the slaw on top of the buns, add the mushrooms, and top with sliced cucumbers and sesame seeds for garnish. Enjoy!