Save This hearty root beer BBQ pulled mushroom sandwich brings all the satisfaction of classic pulled pork without the meat. The combination of tender, shredded mushrooms in a sweet and tangy root beer-infused barbecue sauce creates an irresistible plant-based alternative that even dedicated carnivores will devour.
I first created these sandwiches when hosting a summer barbecue with friends who followed different dietary preferences. The mushroom version disappeared even faster than the traditional meat options, and it has become my signature dish for casual entertaining.
Ingredients
- King oyster mushrooms: provide the perfect shreddable texture to mimic pulled meat. Look for firm specimens without soft spots
- Olive oil: helps create beautiful caramelization on the mushrooms
- Onion and garlic: form the aromatic base that enhances the savory qualities
- Smoked paprika: adds essential smoky depth that complements the BBQ flavor profile
- Root beer: brings caramel notes and natural sweetness. Choose a quality craft brand for best results
- Tomato passata: creates the base for the BBQ sauce with bright acidity
- Apple cider vinegar: balances the sweetness with necessary tang
- Brown sugar: deepens the caramel notes and helps the sauce thicken properly
- Vegan Worcestershire sauce: adds complex umami flavor that makes the sauce taste developed
- Dijon mustard: provides subtle heat and helps emulsify the sauce
- Cabbage and carrot: create a crisp slaw that cuts through the richness
- Vegan mayonnaise: binds the slaw with creamy texture
- Soft sandwich buns: cradle all the fillings. Look for freshly baked ones with slight chew
Instructions
- Mushroom Preparation:
- Clean and shred your mushrooms using two forks to pull apart the stems into thin strands that resemble pulled pork. King oyster mushrooms work exceptionally well for this technique because their fibrous texture creates perfect shreds. If using portobellos or shiitakes, tear them into strips by hand for the best texture.
- Sautéing The Base:
- Heat olive oil in a large skillet until shimmering but not smoking. Add the finely chopped onion and cook until translucent and starting to caramelize at the edges, about 3 minutes. This creates a flavor foundation for the mushrooms. Add minced garlic and cook just until fragrant, about 1 minute, being careful not to let it brown which would create bitterness.
- Mushroom Cooking:
- Add your shredded mushrooms to the skillet along with smoked paprika, black pepper, and salt. The seasonings will bloom in the heat and oil, infusing the mushrooms. Cook until the mushrooms release their moisture and then begin to reabsorb it, turning golden at the edges. This process takes about 10 minutes and is crucial for developing deep flavor.
- Oven Roasting:
- Spread the sautéed mushrooms in an even layer on a parchment-lined baking tray. This allows air circulation for proper caramelization. Roast at 200°C until the edges become crispy and the mushrooms develop a chewy texture similar to pulled meat, approximately 15 to 20 minutes. Flip halfway through for even cooking.
- BBQ Sauce Creation:
- Combine root beer, tomato passata, vinegar, sugar, and seasonings in a saucepan. The root beer will bubble vigorously at first. Simmer over medium heat, stirring occasionally to prevent sticking, until the sauce reduces and thickens enough to coat the back of a spoon. This takes 15 to 20 minutes of gentle simmering.
- Final Flavor Melding:
- Return the roasted mushrooms to the skillet and pour over the thickened BBQ sauce. Gently fold the mushrooms into the sauce until completely coated and heated through. This allows the mushrooms to absorb the flavors while maintaining their texture. Cook for just 2 to 3 minutes to prevent mushrooms from becoming soggy.
- Slaw Assembly:
- In a mixing bowl, combine the shredded cabbage and julienned carrot. In a separate small bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper until smooth. Pour the dressing over the vegetables and toss thoroughly until every strand is lightly coated. The slaw should be creamy but still crisp.
- Sandwich Construction:
- Split your sandwich buns and lightly toast the cut sides if desired for extra texture. Place a generous portion of the saucy pulled mushrooms on the bottom half of each bun, pressing slightly to compact. Top with a portion of the creamy slaw, add pickles if using, and crown with the top bun. Serve immediately while warm.
Save The root beer is truly the secret weapon in this recipe. I discovered this trick from my grandfather who always added a splash to his traditional BBQ sauce. The soda not only adds sweetness but contains vanilla and other botanical notes that create incredible depth. When people taste these sandwiches, they can never quite identify what makes the sauce so special.
Storage Tips
Store any leftover pulled mushrooms separate from the buns and slaw in an airtight container in the refrigerator for up to 3 days. The mushrooms actually improve in flavor as they sit in the sauce overnight. Reheat gently in a skillet with a splash of water to prevent sticking. The slaw will keep for about 24 hours before becoming too soft, so consider making a fresh batch for leftover sandwiches.
Ingredient Substitutions
If you cannot find king oyster mushrooms, a combination of portobello and shiitake mushrooms works wonderfully. Remove the portobello gills first for better texture. For those avoiding soda, substitute apple juice mixed with 1 teaspoon molasses for the root beer. The BBQ sauce will have a different but equally delicious flavor profile. Any sturdy cabbage works for the slaw including Napa cabbage or Brussels sprouts sliced very thinly.
Serving Suggestions
These sandwiches pair beautifully with classic barbecue sides. Try serving with crispy sweet potato fries, a tangy potato salad, or grilled corn on the cob. For a lighter option, a simple green salad dressed with lemon vinaigrette provides a refreshing contrast to the rich sandwich. Add a pickle spear on the side for extra crunch and acidity to cut through the sweetness of the BBQ sauce.
Seasonal Adaptations
Summer variation Add 1 tablespoon of bourbon to the BBQ sauce and top sandwiches with grilled peach slices. Fall variation Incorporate roasted butternut squash cubes into the mushroom mixture. Winter variation Add 1 teaspoon of cinnamon and a pinch of cloves to the BBQ sauce for warming spice notes.
Success Stories
Many readers have shared their excitement about this recipe. One wrote that her barbecue loving husband requested these sandwiches three weeks in a row after trying them. Another mentioned serving them at a graduation party where guests were shocked to learn they were eating mushrooms instead of meat. A third reader adapted the recipe for sliders at a Super Bowl party where they disappeared within minutes.
Save These sandwiches are a guaranteed crowd-pleaser, offering a hearty and flavorful plant-based alternative that will satisfy everyone at your table.
Recipe FAQ
- → How do I get mushrooms to shred like pulled meat?
Use forks or your hands to pull king oyster or portobello mushrooms into thin strips. Roasting adds a hearty, meaty texture.
- → Can I use other types of mushrooms?
Yes, shiitake, portobello, or a mix of meaty mushrooms all work well to absorb BBQ sauce and create a satisfying texture.
- → Is the root beer flavor strong in the BBQ sauce?
The root beer adds subtle sweetness and depth. Once simmered, it blends with classic BBQ sauce notes for balanced flavor.
- → What sides pair well with these sandwiches?
Potato wedges, sweet potato fries, and crisp pickles make excellent sides to complement the savory, saucy sandwich.
- → How can I make this dish gluten-free?
Swap in gluten-free buns and double-check all packaged ingredients to ensure they’re free of gluten-containing additives.
- → What toppings work well besides slaw?
Try sliced pickles, red onion, or an extra dollop of vegan mayo for extra tang and crunch.