Delicious & Easy
BBQ Pulled Lion’s Mane with Seasoned Slaw
Preheat oven to 350°. Shred lion’s mane mushrooms by hand into ¼-inch strips. Coat with olive oil, salt, and pepper, and bake on a baking sheet for 40 minutes.
While the mushrooms are in the oven, build the slaw in a medium bowl by combining cabbage, carrots, mayo, Old Bay, hot sauce, and lemon juice. Taste, then adjust for salt and pepper. Keep chilled until ready to assemble.
Warm barbecue sauce in a medium saucepan over low heat, add cooked mushrooms, and simmer for 5 minutes until warmed through.
Slice your bread rolls and build the sandwich with BBQ pulled mushrooms, slaw, and pickles. Enjoy with a glass of sweet tea or a stiff Southern cocktail.
Ingredients for
BBQ Pulled Lion’s Mane with Seasoned Slaw
1 pound Mindful Mushrooms lion’s mane mushrooms
1 tablespoon olive oil
1 teaspoon salt
10 grinds black pepper
¾ cup barbecue sauce, your favorite brand
4 cups shredded Hukama Produce cabbage (about half a cabbage)
1 cup shredded Hukama Produce carrots (about 4 carrots)
¾ cup vegan mayo, or regular
1 tablespoon Old Bay seasoning
3 shakes Crystal hot sauce
1 tablespoon lemon juice
Salt and pepper to taste
4 bread rolls(Get creative here with your favorite carb: Hawaiian roll, buttermilk biscuit, brioche bun, sourdough, sandwich bread, etc. I chose a biscuit.)
½ cup bread-and-butter pickles
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Instructions for
BBQ Pulled Lion’s Mane with Seasoned Slaw
