Smoky Mushroom 'Rib' Sandwich
Thick slices of king oyster mushrooms are scored, seared to a crispy finish, and smothered in a rich, smoky BBQ sauce. Nestled in a toasted hoagie roll and topped with crisp, tangy coleslaw, this plant-based sandwich perfectly satisfies those rib joint cravings.
Equipment
- Cast iron skillet
- Heavy press or second heavy pan
- Cutting board
- Chef's knife
- Mixing bowls
Ingredients
Mushroom 'Ribs'
- 4 large King oyster mushrooms — Cut lengthwise into 1/2-inch thick slabs
- 2 tablespoons Olive oil — For searing
- 0.75 cup Vegan BBQ sauce — Use your favorite smoky variety
- 1 tablespoon Soy sauce — Or tamari for gluten-free
- 1 teaspoon Liquid smoke — Hickory or applewood
- 1 teaspoon Smoked paprika
Quick Slaw
- 2 cups Shredded green and red cabbage blend
- 3 tablespoons Vegan mayonnaise
- 1 tablespoon Apple cider vinegar
- 0.25 teaspoon Celery seed
- 1 pinch Salt and black pepper — To taste
Assembly
- 4 whole Hoagie rolls — Sliced and toasted
- 0.5 cup Dill pickle slices
- 0.25 cup Red onion — Thinly sliced
Mushroom 'Ribs'
| 4 large | King oyster mushrooms | Cut lengthwise into 1/2-inch thick slabs |
| 2 tablespoons | Olive oil | For searing |
| 0.75 cup | Vegan BBQ sauce | Use your favorite smoky variety |
| 1 tablespoon | Soy sauce | Or tamari for gluten-free |
| 1 teaspoon | Liquid smoke | Hickory or applewood |
| 1 teaspoon | Smoked paprika |
Quick Slaw
| 2 cups | Shredded green and red cabbage blend | |
| 3 tablespoons | Vegan mayonnaise | |
| 1 tablespoon | Apple cider vinegar | |
| 0.25 teaspoon | Celery seed | |
| 1 pinch | Salt and black pepper | To taste |
Assembly
| 4 whole | Hoagie rolls | Sliced and toasted |
| 0.5 cup | Dill pickle slices | |
| 0.25 cup | Red onion | Thinly sliced |
Instructions
-
In a medium bowl, whisk together the vegan mayonnaise, apple cider vinegar, celery seed, salt, and pepper. Fold in the shredded cabbage blend until evenly coated. Set aside in the refrigerator to allow the flavors to meld.
~5 minMaking the slaw first gives the cabbage time to soften slightly and absorb the dressing. -
Take the sliced king oyster mushroom slabs and lightly score one side in a crosshatch pattern, being careful not to cut all the way through. This helps them absorb the marinade and mimic the texture of rib meat.
~5 minScore the mushrooms about 1/8 to 1/4 inch deep. -
In a small bowl, whisk together the BBQ sauce, soy sauce, liquid smoke, and smoked paprika. Set aside.
~2 min -
Heat the olive oil in a cast iron skillet over medium-high heat. Add the mushroom slabs in a single layer. Place a heavy press or another heavy skillet on top of the mushrooms to press them down. Cook until browned and crispy, about 4-5 minutes per side.
~10 minPressing the mushrooms releases their moisture and concentrates their flavor, giving them a much meatier chew. -
Reduce the heat to medium-low. Pour the BBQ sauce mixture over the cooked mushrooms. Simmer for 2-3 minutes, turning the mushrooms to coat them thoroughly until the sauce becomes sticky and thick.
~3 minWatch carefully so the sugars in the BBQ sauce do not burn. -
Assemble the sandwiches: Lay pickle slices on the bottom half of each toasted hoagie roll. Top with the sticky mushroom 'ribs', a generous scoop of the quick slaw, and thinly sliced red onions. Close the sandwich and serve immediately.
~5 min
Tips & Storage
- If you cannot find king oyster mushrooms, large portobello mushroom caps can be used, though the texture will be slightly less 'rib-like'.
- For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the BBQ glaze.
- Ensure your skillet is fully preheated before adding the mushrooms to achieve a good sear rather than steaming them.
- Storage: Store leftover mushroom 'ribs' and coleslaw in separate airtight containers in the refrigerator for up to 3 days. Reheat the mushrooms in a skillet over medium heat until warmed through before assembling fresh sandwiches.