Food & Cooking Recipes Barbecue Pulled Mushroom Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 28, 2022 Print Rate It Share Share Tweet Pin Email Photo: Yuki Sugiura Total Time: 40 mins Servings: 4 You'll need both hands and several napkins to relish every morsel of this meat-free twist on pulled-pork sandwiches. Maitake (aka hen-of-the-wood) mushrooms are grilled until they're browned all over, then you'll shred them with two forks and stir in a simple, speedy barbecue sauce. Mound the mixture on brioche buns, and top with vinegar-spiked slaw for that all-important crunch. Ingredients Vegetable oil, for grill 2 cups finely shredded green or red cabbage (or a combination) 1 large carrot, peeled and julienned (¾ cup) ¼ cup packed fresh cilantro leaves and thin stems, chopped 2 tablespoons mayonnaise or Vegenaise 2 tablespoons apple-cider vinegar Kosher salt and freshly ground pepper 1 ½ pounds maitake mushrooms (10 cups), tough stems trimmed but cores left intact, broken into large clusters ¼ cup extra-virgin olive oil 1 recipe Speedy Barbecue Sauce, warmed 4 brioche buns, split Directions Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. In a medium bowl, toss cabbage with carrot, cilantro, mayonnaise, and vinegar. Season with salt and pepper. In a large bowl, toss mushrooms with olive oil; season with salt and pepper. Grill, turning a few times, until mushrooms are browned and charred in spots, about 8 minutes. Transfer to a large heatproof bowl. Using two forks, shred into bite-size pieces. Toss mushrooms with barbecue sauce. Toast cut sides of buns on grill, about 1 minute. Spoon mushroom mixture and slaw on bottoms of buns, add tops, and serve immediately. Cook's Notes When selecting maitake mushrooms, look for tender, pliable, and damp-but-not-slimy-feeling ones. Skip any that are dry, tough, or brittle. Rate it Print