Mushroom Pulled “Pork” Sandwiches

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25 min


50 min



Mushroom Pulled “Pork” Sandwiches

Produced by Sun Ngo; Food styling by Ashley Denton; Prop styling by Madeleine Johari

Craving a sandwich stacked with flavour and texture? Try this plant-based take on a classic pulled pork sandwich.


  • 800 g king oyster mushrooms , ends trimmed
  • 1/4 cup canola oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic salt
  • 1/3 cup store-bought barbeque sauce
  • 4 hamburger buns , split and toasted


  • 3 tbsp plant-based mayonnaise
  • 1 tbsp seasoned rice vinegar
  • 1/2 397-g pkg coleslaw mix


  1. Position rack in centre of oven and preheat to 400F.
  2. Hold 1 mushroom. With your other hand, use a fork to shred it into long strips. Repeat with remaining mushrooms. Toss shredded mushrooms with oil, paprika and garlic salt in a medium bowl. Season with pepper.
  3. Divide mushrooms between 2 baking sheets in a single layer. (The more separation the mushrooms have, the crispier they will get.)
  4. Bake, stirring halfway, until mushrooms are crispy and golden around the tips, 25 to 30 min.
  5. Coleslaw: Meanwhile, stir mayo with vinegar in a medium bowl. Stir in coleslaw mix until well coated.
  6. Stir roasted mushrooms with barbecue sauce in a medium bowl until combined. Fill toasted buns with mushrooms and coleslaw.