Pulled Mushroom Clubsandwich

Hearty vegan cravings? Then this is your recipe. Much better than pulled pork.
Cook Time 35 mins
Course Lunch
Servings 4

Equipment

  • Hand blender

Ingredients
 
 

For the clubsandwich

  • 1/2 hispi cabbage finely chopped
  • 1 kilo oyster mushrooms
  • 20 ml oil (2 tbsp)
  • 2 onions chopped
  • 2 cloves of garlic finely chopped
  • 20 ml olive oil (2 tbsp)
  • 4 g smoked paprika powder spicy (1 tsp)
  • 10 ml dark soy sauce (1 tbsp)
  • 2 white sourdough batards
  • 1/2 bouquet watercress
  • 1 pack shiso purple leaves Coppert Cress
  • 150 ml barbecue sauce recipe below
  • 100 ml vegan mayonnaise recipe below

For the barbecue sauce

  • 250 ml tomato ketchup
  • 30 ml white wine vinegar
  • 30 ml worcestersauce
  • 40 g dark syrup
  • 10 g dijon mustard
  • 4 g smoked paprika powder (1 tsp)
  • tabasco to taste
  • 1 smoked union chopped
  • 4 g dried oregano (1 tsp)

For the vegan mayonnaise

  • 120 ml soy milk
  • 10 ml lemon juice (1 tbsp)
  • 10 ml dijon mustard (1 tbsp)
  • 2 g salt
  • 200 g peanut oil

Instructions
 

For the clubsandwich

  • Mix the hispi cabbage with 1% salt and 0.5% sugar and rub in well. Let rest for 30 minutes. On a sieve, let as much moisture as possible drain.
  • Tear the oyster mushrooms into thin strips (à al pulled pork).
  • Fry the onion with the garlic in the oil and add the oyster mushroom. Fry together for about 10 minutes until the mushrooms are colored and the moisture has evaporated. Add smoked paprika and soy sauce and fry a few more minutes.
  • On both sides of the batards, cut off about 4 cm of the caps (use them for croutons, crostinis, breadcrumbs, etc.). Cut each batard into 6 thick slices.
  • Top 4 slices of bread with vegan mayonnaise, pickled cabbage, pulled oyster mushrooms, shiso leaf and watercress. Top 4 slices on one side with barbecue sauce and place them on top of the sandwiches. Repeat the same layers again.

For the barbecue sauce

  • Bring all ingredients together to a boil. Let simmer gently for 5 minutes. Transfer to a bowl and allow to cool.

For the vegan mayonnaise

  • In a blender, mix the soy milk with the lemon juice, mustard and salt. While mixing, slowly pour in the oil until a mayonnaise is formed. Add water if needed to reach desired thickness.
Keyword english recipes, sandwich
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