Name: BBQ Lion's Mane Mushroom Sandwich
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 2 bags Eden Foods Dried Organic Lion’s Mane Mushrooms; 1-2 TBSP Eden Foods Organic Virgin Olive Oil; ½ tsp smoked paprika; ½ tsp garlic powder; ¼ cup BBQ sauce; 2 tsp Tamari Lite or coconut aminos; sea salt and ground black pepper, to taste; ¼ cup runny tahini; ¼ cup filtered water; 1.5 TBSP lemon juice; 1 tsp Eden Foods yellow mustard; ¼ tsp garlic powder; 1 TBSP nutritional yeast; 1 tsp pure maple syrup; ¼ tsp Himalayan sea salt; 1 cup finely sliced kale, packed; 1 cup finely shredded red cabbage, packed; ½ cup shredded carrot; 1 green onion, minced; Tahini Ranch Slaw (recipe above); Buns or bread, for serving; Additional BBQ sauce

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BBQ Lion’s Mane Mushroom Sandwich made with Eden Foods Organic Dried Lion’s Mane Mushrooms and served with tahini slaw on toasted buns.

The summer solstice has come and gone and it is HOT right now in the DMV.

Last weekend I attended another full weekend of my 300 hr yoga teacher training program, where we talked props and how they can support our poses.

And I was supported all weekend not only by my yoga blocks, but by a personal portable fan that I angled anywhere sweat pooled.

Oh, yeah, the hot yoga studio where I’m completing my training doesn’t have AC.

So, it took some reminding myself that I am resilient and being a little uncomfortable is OK.

I chatted with my friend after the weekend about attachment to creature comforts, and how important it is to let go of those every now and then.

And I’m most definitely attached to my perfectly thermo-regulated 72 degree air conditioned room.

I’m glad that we made it through the weekend before it got *really* hot like it has this week.

As I’m writing this post, temperatures are hovering just below 100 degrees!

With the extreme heat, we’ve been walking Flora first thing in the morning and staying indoors as much as possible.

The best thing you can do when cooking in the heat is to keep that oven off!

Today I’m excited to share a fresh sandwich that’s perfect for cookouts, summer entertaining, and weekly meal prep.

This BBQ Lion’s Mane Mushroom Sandwich is made with Eden Foods Organic Dried Lion’s Mane Mushrooms and served with a tangy tahini slaw on toasted buns.

What You Need to Make BBQ Mushrooms

These BBQ Mushrooms are easy to season and prepare with pantry ingredients.

Here’s what you need to make BBQ Lion’s Mane Mushrooms:

Eden Foods Organic Dried Lion’s Mane Mushrooms
Eden Foods Organic Extra Virgin Spanish Olive Oil
Eden Foods Organic Paprika Powder
Eden Foods Organic Garlic Powder
BBQ sauce
Tamari Lite or coconut aminos
Himalayan sea salt
black pepper

That’s it!

How to Prepare Dried Lion’s Mane Mushrooms

Empty the contents of the dried mushroom bags into a large bowl and fill it with warm water.

Allow the mushrooms to soak for ~15 minutes to rehydrate.

You’ll know the mushrooms are ready if they are pliable in your hands and can be pulled apart with two fingers.

Strain the mushrooms and reserve the soaking water for another use, if you’d like.

M drank the leftover water from recipe testing like a tea elixir and he said it was very good!

Here’s the most important part of this recipe; creating the “meaty” mushroom texture.

The best way to do this is to “shred” the rehydrated mushrooms using the tines of a fork or by simply pulling them apart into shreds with your fingers.

The pieces don’t all need to be uniform size; just do the best you can!

How to Make BBQ Mushrooms

Now you’re ready to cook the mushrooms on the stovetop.

Pour the olive oil into a skillet and heat over medium.

Once the pan and oil are warm, add the shredded mushrooms to the pan and season generously with smoked paprika and garlic powder.

Heat the pan contents for ~10 minutes, stirring occasionally to prevent even cooking.

When the mushrooms start to brown, add in the barbecue sauce and Tamari Lite.

For barbecue sauce, you can use a homemade or store bought sauce. I used store bought!

Mix the mushrooms well, and heat for another 5-7 minutes, or until the BBQ sauce dries out a bit.

What You Need to Make Tahini Ranch Slaw

Now that the mushrooms are juicy and smothered in BBQ sauce, let’s make our slaw toppings.

Here’s what you need to make the tahini ranch slaw:

Eden Foods Organic Roasted Sesame Tahini
lemon juice
Eden Foods Organic Yellow Mustard
Eden Foods Organic Garlic Powder
nutritional yeast
maple syrup
Himalayan sea salt
kale
red cabbage
carrot
green onion

That’s it!

How to Make Tahini Ranch Slaw

While mushrooms are cooking, make the tahini ranch slaw.

Make the dressing by adding the tahini, filtered water, lemon juice, mustard, garlic powder, nutritional yeast, and maple syrup to a small blender or food processor.

Blend the ingredients until it’s smooth and creamy, scraping down the sides as needed to recombine.

You can add a bit more water if the dressing isn’t pourable.

Add the kale, red cabbage, carrots, and green onion to a large mixing bowl.

Pour the dressing onto the vegetables and toss everything with a spatula to combine.

I like to let my tahini ranch slaw rest for 30 minutes before serving to allow the dressing to break down the veg.

Eden Foods Lion’s Mane Mushrooms

The star of this recipe is Eden Foods NEW Organic Dried Lion’s Mane Mushrooms!

M was super excited to see this product on the menu for recipe testing, because he’s a mushroom lover!

I’ve always been intrigued by Lion’s Mane, too, because of its adaptogenic properties.

I was excited to try it in its full form instead of as a mushroom powder in tonics and drinks.

These Dried Organic Lion’s Mane Mushrooms have a delicious umami richness and wonderful texture, even after rehydrating.

I love that these mushrooms are organic, northern forest grown, hand harvested, and slow dried.

Lion’s Mane Mushrooms can enhance mental, emotional, and physical well-being, making them a nourishing food for everyone.

I love how easy it is to rehydrate these mushrooms and incorporate into any recipe you would use them fresh!

How to Serve BBQ Mushroom Sandwich

OK, so now we’re ready to serve our BBQ Mushroom Sandwich.

Here’s what I love for serving:

Tahini Ranch Slaw
Buns or bread, for serving
Additional BBQ sauce

To serve, toast your bread or buns and top with a heaping scoop of mushrooms, tahini ranch slaw, and any additional BBQ sauce.

Serve immediately with a side of chips or whatever summer sides you have on hand.

Store any leftover slaw and mushrooms in separate containers in the refrigerator for up to 3 days, though best when fresh.

Enjoy!

More Vegan Sandwiches

I Want to Hear From You

If you make this BBQ Mushroom Sandwich recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

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XO Lauren