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Pulled Mushroom Sandwich with Tahini Mayo Slaw

Pulled Mushroom Sandwich with Tahini Mayo Slaw – Recipe

These vegetarian BBQ pulled mushroom sandwiches are tangy, smoky, and a little spiced. When paired with a creamy tahini slaw, they will delight all diners.

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Ingredients per serve

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What you need

These vegetarian BBQ pulled mushroom sandwiches are tangy, smoky, and a little spiced. When paired with a creamy tahini slaw, they will delight all diners.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pulled Mushrooms

    • Preheat oven to 200°C. Grease and line a baking tray.
    • Halve the mushrooms lengthways and finely chop the caps.
    • Drizzle the mushrooms and brown onions with ½ of the olive oil. Add the paprika, cayenne, salt, and garlic.
    • Stir in ½ of the KNORR American Chipotle BBQ Sauce. Toss to coat evenly.
    • Bake for 20 minutes or until mushrooms are slightly crispy and brown on the edges. Remove from oven and set aside.
    • Heat remaining ½ of the olive oil in a large frying pan over medium high heat. Add the mushroom mixture and cook, stirring for about 4 minutes, until it is thickened and the sauce has coated the mushrooms and onions.

  3. Slaw

    • Combine the cabbage, carrot, green onions, HELLMANN’S Vegan Mayonnaise, and tahini. Stir and season to taste.

  4. To Assemble and Serve

    • Place the slaw onto the brioche. Top with mushrooms and baby rocket.
    • Drizzle with extra KNORR American Chipotle BBQ Sauce. Sprinkle with sesame seeds and serve with veggie crisps as a side, if preferred.
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