Description
BBQ Lion’s Mane Mushroom Sandwich made with Eden Foods Organic Dried Lion’s Mane Mushrooms and served with tahini slaw on toasted buns.
Ingredients
BBQ Lion’s Mane Mushrooms
- 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
Tahini Ranch Slaw
- 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
For serving
- Tahini Ranch Slaw (recipe above)
- Buns or bread, for serving
- Additional BBQ sauce
Instructions
- Empty the contents of the dried mushroom bags into a large bowl and fill with warm water. Allow the mushrooms to soak for ~15 minutes to rehydrate. Strain the mushrooms and reserve the soaking water for another use, if you’d like.
- “Shred” the rehydrated mushrooms using the tines of a fork or by simply pulling them apart into shreds with your fingers.
- 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 for ~10 minutes , stirring occasionally to prevent even cooking.
- When the mushrooms start to brown, add in the barbecue sauce and Tamari Lite. Mix the mushrooms well, and heat for another 5-7 minutes, or until the BBQ sauce dries out a bit.
- 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 until it’s smooth and creamy, scraping down the sides as needed to recombine. 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. Toss everything with a spatula to combine and set aside to marinade.
- 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.
- Store any leftover slaw and mushrooms in separate containers in the refrigerator for up to 3 days, though best when fresh.
Notes
Recipe adapted from The First Mess
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Sandwich
- Method: Stovetop
- Cuisine: Vegan