This recipe comes care of Chef Chris Rubenstein.
I used collard greens, Chinese cabbage and carrots for my salad as I didn't have the other ingredients.
BBQ Pulled Mushroom Sandwich with Kale Slaw
For BBQ pulled mushroom;
1 lb king oyster mushrooms/trumpet mushrooms (Asian supermarket)
1 cup BBQ sauce (link to the homemade one I used)
2 cups wood chips (apple or cherry), soaked in water for 1/2 hour
2 Tbls oil (not olive)
1 head kale
1 cup vegan mayo
1 red onion
1/2 cup apple cider vinegar
4 Tbls sugar
1 Tbls crushed red pepper
Smoke mushrooms - in a regular gas grill, use a smoking box and spread out the wood chips evenly.
Set grill on high (wanting to get to around 600F) adding the smoking box and wait around 10-15 mins for the wood chips to start smoking.
Break apart the mushrooms into stalks and set them on the top rack of your grill
Close the lid and leave to smoke for around 20 mins, keep an eye on them - they will get dark and smokey but don't burn them.
Once the mushrooms are smoking start on the kale-slaw.
Pull the leaves off your kale and roll up to slice thinly.
Peel the carrots and grate.
Julienne the onions.
Add all the vegetables to a salad bowl and toss together.
In a mixing bowl add mayo, apple cider vinegar, crushed peppers, sugar and whisk until well mixed.
Add dressing to vegetables and toss through.
Shredding the mushrooms - using a fork just scrap down the mushroom stem to get shreds and with the top pieces you can just push down with a fork.
In a frying pan add oil on a low-medium heat and add mushrooms and allow to coat with oil.
Then add BBQ sauce and mix to coat the mushrooms.
Allow sauce to caramelize slightly.
Make your sandwich by adding the slaw and then the mushrooms.