Smoky “Pulled” Portobello Sandwiches - Milk Street

Smoky “Pulled” Portobello Sandwiches

Name: Smoky “Pulled” Portobello Sandwiches
Yield: 4 Servings
Ingredients: 6 large (about 1 pound) portobello mushroom caps; Fine wood chips, for smoking; 1 tablespoon extra-virgin olive oil; 2 tablespoons salted butter, cut into 1-tablespoon pieces, divided; Kosher salt and ground black pepper; 1 tablespoon fresh thyme; ½ cup barbecue sauce, divided; 1 tablespoon lemon juice or cider vinegar; Mayonnaise, for spreading; 4 brioche or hamburger buns, lightly toasted; 4 scallions, thinly sliced on the diagonal; 1 cup shredded green or red cabbage or a combination; 2 tablespoons lemon juice; Kosher salt and ground black pepper; 2 tablespoons mayonnaise

4 Servings

Free

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In our modern twist on all-American barbecue, we swap slow-cooked meat for vegetarian-friendly portobello mushrooms. Cut into matchsticks and enhanced with a tabletop smoke infuser, then sautéed and sauced on the stovetop, the mushrooms take on a flavor and texture that mimics smoky, succulent pulled pork. We prefer to use Kansas City-style barbecue sauce—a thick, ketchup- and molasses-based condiment. Its tangy sweetness pairs perfectly with the smoky, umami-packed mushrooms. We make a simple three-ingredient cabbage slaw for the sandwiches, but feel free to use your favorite recipe, or even store-bought. Refer to the device’s instructions to determine how much wood chips to place in the chamber.

4

Servings

6 large (about 1 pound) portobello mushroom caps

Fine wood chips, for smoking

1 tablespoon extra-virgin olive oil

2 tablespoons salted butter, cut into 1-tablespoon pieces, divided

Kosher salt and ground black pepper

1 tablespoon fresh thyme

½ cup barbecue sauce, divided

1 tablespoon lemon juice or cider vinegar

Mayonnaise, for spreading

4 brioche or hamburger buns, lightly toasted

4 scallions, thinly sliced on the diagonal

1 cup shredded green or red cabbage or a combination

2 tablespoons lemon juice

Kosher salt and ground black pepper

2 tablespoons mayonnaise

Ingredients

6

large (about 1 pound) portobello mushroom caps
Fine wood chips, for smoking
1

tablespoon extra-virgin olive oil
2

tablespoons salted butter, cut into 1-tablespoon pieces, divided
Kosher salt and ground black pepper
1

tablespoon fresh thyme
½

cup barbecue sauce, divided
1

tablespoon lemon juice or cider vinegar
Mayonnaise, for spreading
4

brioche or hamburger buns, lightly toasted
4

scallions, thinly sliced on the diagonal

Simple Cabbage Slaw:

1

cup shredded green or red cabbage or a combination
2

tablespoons lemon juice
Kosher salt and ground black pepper
2

tablespoons mayonnaise

Directions

01

Using a spoon, scrape off and discard the gills on the undersides of the mushroom caps. Quarter the caps, then cut them into ⅛-inch slices. Trim the slices into thin matchsticks.
02

Pile the mushrooms onto a large plate that fits under the smoker dome, cover with the dome and attach the tube. Follow the manufacturer’s instructions to fill the chamber with wood chips and ignite the wood chips. Allow the mushrooms to “smoke” for 10 to 12 minutes, then remove the dome.
03

In a 12-inch skillet over medium-high, heat the oil and 1 tablespoon butter until the butter is melted. Add the smoked mushrooms and ¼ teaspoon each salt and pepper; stir to combine. Cover and cook, stirring occasionally, until the mushrooms begin to soften and release their liquid, about 5 minutes.
04

Stir in the thyme and cook, uncovered and stirring occasionally, until the mushrooms are completely tender and most of their liquid has evaporated, about 5 minutes. Add the remaining 1 tablespoon butter and about half of the barbecue sauce; cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes. Add the remaining barbecue sauce and lemon juice. Cook, stirring, until combined and warmed through, 1 to 2 minutes. Remove the skillet from the heat.
05

For the simple cabbage slaw: In a medium bowl, stir together the cabbage, lemon juice, ¼ teaspoon salt and a pinch of pepper until combined; let stand for 10 minutes. Add the mayonnaise and stir until evenly coated. Taste and season with salt and pepper. Cover and refrigerate until ready to assemble the sandwiches or for up to 24 hours; stir to recombine before use.
06

Spread a thin layer of mayonnaise onto the cut sides of the toasted rolls. Evenly divide the mushroom mixture among the bottom bun halves, followed by the coleslaw. Sprinkle the scallions and a pinch of black pepper over the slaw and cover with the bun tops.