Pulled Mushroom Sandwich with Tahini Mayo Slaw

Name: Pulled Mushroom Sandwich with Tahini Mayo Slaw
Yield: 10
Ingredients: 500.0g King brown mushrooms; 400.0g King oyster mushrooms; 2.0x Brown onions, thinly sliced; 60.0ml Olive oil; 10.0g Smoked paprika; 3.0g Cayenne; 2.0g Salt; 6.0x Garlic cloves, minced; 400.0ml KNORR American Chipotle BBQ Sauce Gluten Free 2.1kg; 300.0g Red cabbage, shredded; 2.0x Carrots, peeled and shredded; 4.0x Green onions, sliced; 150.0g HELLMANN'S Vegan Mayonnaise 2.4kg; 50.0g Tahini; 100.0g Baby rocket; 10.0x Brioche Burger Buns with sesame seeds; 10.0g Sesame seeds, to serve

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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What you need

King brown mushrooms 500.0 g
King oyster mushrooms 400.0 g
Brown onions, thinly sliced 2.0 x
Olive oil 60.0 ml
Smoked paprika 10.0 g
Cayenne 3.0 g
Salt 2.0 g
Garlic cloves, minced 6.0 x
KNORR American Chipotle BBQ Sauce Gluten Free 2.1kg 400.0 ml
KNORR American Chipotle BBQ Sauce Gluten Free 2.1kg
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Unilever Food Solutions

Bidfood

Service Foods

Free Sample
Red cabbage, shredded 300.0 g
Carrots, peeled and shredded 2.0 x
Green onions, sliced 4.0 x
HELLMANN'S Vegan Mayonnaise 2.4kg 150.0 g
HELLMANN'S Vegan Mayonnaise 2.4kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Tahini 50.0 g
Baby rocket 100.0 g
Brioche Burger Buns with sesame seeds 10.0 x
Sesame seeds, to serve 10.0 g

American

Casual Dining

Cafe/Takeaway

Vegetables

Sandwiches & Wraps

Main Meals

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

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
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.
Slaw
- Combine the cabbage, carrot, green onions, HELLMANN’S Vegan Mayonnaise, and tahini. Stir and season to taste.
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.