BBQ Pulled Mushroom Sandwiches

🥘 Ingredients

• bbq sauce
  1/2 c
• buttermilk ranch dressing
  3 oz
• cheddar cheese
  1 c
• coleslaw mix
  8 oz
• cooking oil
• demi-baguette
  4 unit
• fry seasoning
  1 tbsp
• mayonnaise
  4 tbsp
• pepper
• plant-based pulled mushrooms
  2 unit
• potatoes
  24 oz
• salt
• sliced dill pickle
  2 unit
• sugar
  ½ tsp
• water
  2 tbsp
• white wine vinegar
  5 tsp

🍳 Cookware

• baking sheet
• medium bowl
• medium pot
• aluminum foil

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut the potatoes into 1/2-inch-thick wedges. Roughly chop the plant-based pulled mushrooms lengthwise.

   potatoes: 24 oz, plant-based pulled mushrooms: 2 unit
2. 

   2

   Toss the potatoes on a baking sheet with a large drizzle of cooking oil , half the fry seasoning (all for 4 servings), salt , and pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   cooking oil, fry seasoning: 1 tbsp, salt, pepper
3. 

   3

   While the potatoes roast, in a medium bowl , combine coleslaw mix , mayonnaise , half of white wine vinegar , sugar , salt, and pepper (all the vinegar and 1 tsp sugar for 4 servings). Toss to combine.

   coleslaw mix: 8 oz, mayonnaise: 4 tbsp, white wine vinegar: 5 tsp, sugar: ½ tsp
4. 

   4

   Heat a drizzle of oil in a medium pot over medium-high heat. Add the pulled mushrooms and cook, stirring occasionally, until warmed through, ⏱️ 3 minutes to ⏱️ 5 minutes . Stir in bbq sauce and water (4 TBSP for 4 servings). Remove from heat. While the mushrooms cook, halve and toast the demi-baguette .

   bbq sauce: 1/2 c, water: 2 tbsp, demi-baguette: 4 unit
5. 

   5

   Once the potatoes have roasted ⏱️ 20 minutes to ⏱️ 25 minutes , remove the sheet from the oven. Carefully sprinkle the potatoes with cheddar cheese . Return to top rack and roast until the cheese melts, ⏱️ 1 minutes to ⏱️ 2 minutes . Keep covered with aluminum foil until ready to serve.

   cheddar cheese: 1 c
6. 

   6

   Fill the baguettes with the BBQ pulled mushrooms, coleslaw, and as much sliced dill pickle as you like. Divide the sandwiches and cheesy potato wedges between plates. Serve with buttermilk ranch dressing for dipping and any remaining sliced dill pickle on the side.

   sliced dill pickle: 2 unit, buttermilk ranch dressing: 3 oz