Another “pulled” vegan sandwich.
This time it’s mushrooms! I don’t know like you, but I love sandwiches. Love piling them sky high and have a lot of fun trying to eat them. They allow to combine lots of flavours and textures. And with vegan sandwich I can get even more creative.
It is the season for mushrooms so it would be a shame to miss out on them. Mushrooms are good for you, they are an excellent source of of dietary fiber, Protein, Folate, Iron, Zinc and Manganese, and a very good source of Vitamin D, Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium. All the things we need in the cold and flu season and beyond. There are many types of mushroom I like for cooking, but at the moment nothing can beat oyster mushrooms and their cousins Eryngii. Also known as a king oyster.
All oysters are tasty and have an amazing texture that allows to play with ideas.
For approximately 4 vegan sandwiches
you will need 6 medium eryngii, you will need to shred them with fork (just hold them in you hand and “comb” them with a fork and you quickly get what I mean.
Once shredded spread them on the baking sheet and season with salt and paprika, spray with oil and bake for 20 -30 minutes at 200 degree C. After that you need to combine some BBQ sauce and tomato puree with more seasoning and some water. Cover them in sauce and bake for 10-15 minutes until you are ready to assemble your sandwiches.
In the mean time make your slaw.
Mine was just half of a red cabbage, 1 apple, half an onion and a handful of dried cranberries. Just chopped it finely and mixed it with 2 tbsp of vegan mayo and 1 tsp of mustard.
For serving I halved some bread rolls, smeared them with more mayo, put some lettuce leaves and piled my shredded mushrooms, topped with apple slaw and whatever sauce works. So daughter got ketchup, husband hot sauce. I had mixture.
It was yummy!