Pulled Shiitake Mushroom BBQ Sandwich


2 cups Big Mama's Homemade BBQ Sauce , or store-bought (see notes below for recipe)
22 oz shiitake mushrooms
22 oz baby portobello mushrooms
1 tbsp olive oil
1 large white or yellow onion , finely diced
salt & pepper , to taste
4 hamberber buns
tomato , slices
dill pickles , sliced


  • Make the BBQ sauce, if you don’t already have some on hand, to allow the flavors to infuse while you prepare the mushrooms (see notes below for homemade recipe).
  • Thinly slice the mushrooms. They should look shredded. 
  • Heat the oil in a large skillet on medium heat. 
  • When the oil is hot, add the mushrooms and onions and stir frequently until the mushrooms lose their water and the onions become translucent and soft, approximately 5 to 7 minutes. Depending on the size of the pan, you may need to cook the mushrooms and onions in two batches.
  • Turn up the heat to medium-high and add salt and pepper to taste. Cook until the onions caramelize and the edges of the mushrooms begin to crisp up, approximately 5 minutes.
  • When the mushrooms and onions are done cooking, add the BBQ sauce to the pan and stir until the mushrooms are completely coated in the sauce. 
  • Bring the mixture to a boil on medium heat and then reduce the heat to a low simmer. Cook for 15 minutes, stirring frequently, until the sauce is thick and sticky.
  • Serve the mushrooms on the buns and top with the arugula, tomato and sliced pickles.

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