The other night for dinner my husband asked if we could have Pulled Mushroom Sandwiches.  Now these are a play off of a pulled pork sandwich and are delicious!  We received a bunch of shiitake mushrooms in our CSA this week and I had some left over cremini mushrooms as well so it was a prefect time to make these yummy sandwiches. I served them with a side of sweet potato fries and steamed brussels sprouts. 

Pulled Mushroom Sandwiches with Quick Napa Slaw and Spicy Agave Mustard Dipping Sauce (for the sweet potato)

Makes 4 Servings

Pulled Mushrooms:

•  
  • 8 oz cremini mushrooms, sliced
  • 8 oz shiitake mushrooms, sliced 
  • 1 lg onion, thinly, sliced
  • 6 cloves of garlic, minced
  • 1/2 T safflower oil 
  • 2 T garlic A-1 steak sauce
  • 2 T BBQ sauce
  • 1 T dijion mustard
  • salt and pepper to taste

1. Heat the oil in a cast-iron pan over medium high heat and add the mushrooms and onions.  Sauté for 2 minutes.
2. Turn the heat down to medium low and stir in the garlic. Cook for 20-25 minutes until the mushrooms and onions have caramelized, making sure to stir occasionally. 
3. While the mushrooms and onions are cooking in a small bowl mix together the steak sauce, bbq sauce and dijion mustard.
4. When the mushrooms and onions have caramelized add the steak sauce mixture and stir together. Turn to low and let simmer while you prepare the slaw.

Quick Napa Slaw

•  
  • 1 cup shredded napa cabbage
  • 1 T reduced fat vegenaise
  • 1 T Drew’s Smoked Tomato Dressing
  • Salt and Pepper to taste

1. Toss everything together.

To assemble the sandwich:

Take 2 rolls and place 1/4 of the slaw on the bottom.  Top with 1/4 of the mushroom mixture.

Spicy Agave Mustard Sauce- this goes great with the sweet potato and brussels

•  
  • 1/4 cup of Dijion mustard
  • 1 T agave
  • 1 t chipotle chili powder

1. Mix together.