Meatless Monday Pulled Mushrooms

Yields 4 sandwiches

  • 1¾ cups of your favorite barbecue sauce
  • 2½ pounds of thinly sliced oyster and portabella mushrooms
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, finely diced
  • Salt and pepper to taste
  • 4 of your favorite sandwich buns or 4 lettuce wraps
  • Toppings: shredded cabbage and carrots, tomato slices, and Pickles

Shred some cabbage and carrots for topping, and slice tomatoes. Set aside. Thinly slice the mushrooms. They should look like ribbons. Heat the oil in a large skillet on medium heat. Add the mushrooms and onions and sauté until the onions are softened, about 5–7 minutes. Turn up the heat to medium-high and add salt and pepper to taste. Stir the barbecue sauce into the pan with the mushrooms and onions. Bring to a boil on medium heat, and then reduce to a low simmer for 15 minutes. Stir frequently, until the sauce is thick and sticky. Place mushrooms, onions, and toppings between the buns or lettuce wraps.