BBQ Pulled King Trumpet Mushroom Sando
Occasional cook and all the time enjoyer of food. Associate Marketing Manager at Anova Culinary.
Shop Sous Vide Cookers
Sous vide made easier than ever.
Ingredients for 4
4 large king trumpet (or king oyster) mushrooms
1/2 head of green cabbage
1/4 red onion
1 large carrot
1 pack of brioche (or vegan) buns
Apple cider vinegar
Your favorite BBQ sauce!
Set your Anova Sous Vide Precision Cooker to 180ºF / 82.2ºC
Grab two metal forks and get to shredding those shrooms up. You're gonna want them to be niiiiice and stringy.
Throw those pulled king trumpets (or oysters) in a mixing bowl and add a generous amount of smoked paprika, garlic salt, and cayenne pepper if you're feeling spicy. The level of each spice you add is totally up to your taste, but keep in mind the paprika will add a nice smoky depth and the cayenne will add a solid kick!
Pour in a few good sized glugs of olive oil to evenly coat and distribute spices into your pulled mushrooms. The best method to incorporate everything is to hand mix the pulled mushroom, spices, and olive oil in a large mixing bowl. Just give your hands a good rinse afterwards – cayenne in the eye can be a real pain.
Once all the spices and oil are incorporated, bag up your mushrooms and send them into the 180ºF / 82.2ºC bath for 1.5 hours. Apparently mushrooms are a little floaty so I had to get inventive with weighing them down...a jar filled with silverware did the trick in this case.
While the mushrooms are cooking, get your simple citrus slaw started by thinly slicing the cabbage/red onion, and shredding or peeling a whole carrot.
Add a dash of salt, and massage firmly by hand until the mixture begins to soften up and release a slight bit of moisture.
Then add a tablespoon of apple cider vinegar and the juice of 1/2 a lime before mixing thoroughly by hand. You'll want to evenly distribute these liquids for consistent taste!
Pre-heat a cast iron skillet on high with a generous amount of high smoke point oil applied to it right as your mushrooms are about to finish in the sous vide bath. Now would also be a smart time to toast your buns if you're a toasty bun fan. When your mushroom mixture is done in the sous vide, pull it out and drain thoroughly before transferring to the cast iron. Move the mushrooms around with tongs while searing to evenly blacken edges. After about 4 minutes, or whenever you think you're about done searing, dump in a healthy serving of your favorite bbq sauce to evenly coat. Once you feel the sauce is evenly distributed and up to heat, pull all the mushrooms off and into a serving bowl.