BBQ Oyster Mushroom Sandwiches with Tangy Purple Cabbage Slaw

These flavourful and hearty BBQ oyster shroom sandwiches are for all you mushroom lovers! Smoky, sweet, saucy sautéed mushrooms with tangy and fresh slaw in between bread is a great meal to whip up in just 30 minutes and leave you feeling happy and full.

Calling all mushroom lovers, this recipe is for you! Since we live in Toronto’s Chinatown, we have the fantastic opportunity to get our hands on an assortment of different mushroom varieties. Oyster, shiitake, portobello, cremini… you name it, the Asian markets have it at an incredibly affordable price. When developing this recipe, we tried it with many different types of mushrooms, but one variety won, leaving the rest in the dirt. Our mushroom of choice is (drum roll please!!! )… The OYSTER MUSHROOMS! Oyster mushrooms have a unique, yet meaty texture that makes this sandwich absolutely drool-worthy.

The barbecue mushrooms are a quick recipe that only consists of three steps – saute, season, and douse with saucy goodness. Although it’s simple, the coated barbecue mushrooms are the perfect filling to a big loaded sandwich! Our mayo-free slaw complements the sweetness of the mushrooms with a citrusy and zesty kick and loads of fresh veg and herbs. With the balanced combination of the mushrooms and slaw served between your favourite fresh bread, this flavourful summer meal will leave you more than satisfied.

If you’re topping queens like us, take this loaded sammy to another level by adding sauerkraut, pickles, and hot sauce. See the recipe note to get other great topping suggestions that can elevate this sandwich further and totally fulfill all your sandwich dreams!

What is one sammy topping that you can’t go without?

Don’t forget to tag us in your creations – @smallkitchenbigplates

BBQ Oyster Mushroom Sandwiches with Tangy Purple Cabbage Slaw

  • Servings: 2 sandwiches
  • Print

These flavourful and hearty BBQ oyster shroom sandwiches are for all you mushroom lovers! Smoky, sweet, saucy sautéed mushrooms with tangy and fresh slaw in between bread is a great meal to whip up in just 30 minutes and leave you feeling happy and full.

Ingredients

  • 4 slices sourdough bread, sliced 1/2 inch thick
    BBQ Oyster Mushrooms
  • 350g oyster mushrooms, pulled apart into strips
  • 1 tablespoon olive oil
  • 1/2 teaspoon each chilli powder, smoked paprika, garlic powder
  • 1/4 cup barbecue sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon vegan Worcestershire sauce (can substitute with 1 teaspoon rice or apple cider vinegar and a pinch of cinnamon)
    Purple Cabbage Slaw
  • 1 cup purple cabbage, shredded
  • 1 cup carrot, shredded
  • 2 green onions, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 1/2 lime, juiced
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon whole grain mustard
  • 1/2 tablespoon sesame seeds
  • 1 teaspoon maple syrup
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon gochujang (can substitute with sriracha)
  • Salt and black pepper to taste
    Additional Toppings (optional)
  • Pickles
  • Sauerkraut
  • Hot sauce

Instructions

  1. Make the slaw. Place the shredded cabbage and carrot in a bowl along with the chopped cilantro. In a small bowl, whisk the lime juice, mustard, apple cider vinegar, sesame oil, gojuchang, and salt and pepper. Pour the dressing over the slaw and mix well. Set aside.
  2. Make the BBQ mushrooms. Heat a cast iron skillet or large pan over medium heat and add olive oil. Add the mushrooms and cook until halfway done, about 5 minutes. Add the spices and keep cooking the mushrooms for another 3 minutes.
  3. Meanwhile make the sauce by combining BBQ sauce, soy sauce, maple syrup, mustard, and Worcestershire. When the mushrooms are cooked, add the sauce to the skillet/pan and stir the mushrooms for a minute or so, making sure they are all fully coated in sauce.
  4. Assemble the sandwiches. Pile the mushrooms onto two slices of sourdough. Add the slaw and then top with your other sandwich toppings. We love to add sauerkraut, pickles, and of course, hot sauce. Place the other slices of bread on top, cut them in half, and serve.

Notes

  1. You will have more than enough slaw than will fit in the sandwiches but it makes a great side too because you will definitely want more!
  2. All of the optional toppings are great in the sandwiches and the ones included in the recipe are our must-haves. Other toppings that would taste incredible are avocado and tomato so use what you have!

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