Barbecue Pulled Mushroom Sandwich
After a holiday visit to Momofuku Noodle Bar in New York, we've been craving their warm buns stuffed with roasted Maitake mushrooms. After a quick search for a similar recipe online, I found this yummy recipe from Martha Stewart. Although we missed the freshly steamed bao buns, this recipe brings similar flavors that really hit the spot.
If you’d like to try this recipe visit marthastewart.com. If you’d like to try it with the flavors that Momofuku uses, sub out the BBQ sauce for hoisin sauce and sub scallions and thinly sliced cucumber for the cabbage. Enjoy!
Ingredients
- Vegetable or canola oil for the grill
- 2 cups cabbage (green and/or red), finely shredded
- 1 large carrot, julienned
- Fresh cilantro, chopped
- 2 tbsp mayo or Vegenaise
- 2 tbsp apple cider vinegar
- Kosher salt and ground pepper
- 1 1/2 lbs maitake mushrooms (or shiitake)
- 1/4 c extra virgin olive oil
- Favorite barbecue sauce, warmed up
- 4 brioche buns, spit in half
Instructions
- Preheat the grill to medium-high, scrub the grates, and brush them lightly with vegetable oil. In a medium bowl, combine cabbage, carrot, cilantro, mayonnaise, and vinegar, then season with salt and pepper.
- In a large bowl, toss the mushrooms with olive oil and season with salt and pepper. Grill the mushrooms, turning occasionally, until browned and charred in spots, about 8 minutes. Transfer to a large heatproof bowl and shred into bite-sized pieces with two forks.
- Mix the shredded mushrooms with barbecue sauce. Toast the cut sides of the buns on the grill for about 1 minute. Spoon the mushroom mixture and slaw onto the bun bottoms, add the tops, and serve immediately.
Quick Tip: When selecting mushrooms, choose ones that are tender, pliable, and damp but not slimy. Avoid mushrooms that are dry, tough, or brittle.
Enjoy!
Recipe from MarthaStewart.comc
