BBQ Pulled Mushroom Sandwiches

🥘 Ingredients

• bbq sauce
  3 tbsp
• black pepper
  1 tsp
• buttermilk ranch dressing
  3 tbsp
• cheddar cheese
  ½ cup
• coleslaw mix
  2 c
• demi-baguette
  1 loaves
• fry seasoning
  1 tsp
• mayonnaise
  2 tbsp
• olive oil
  2 tbsp
• plant-based pulled mushrooms
  6 oz
• potatoes
  2 large
• salt
  1 tsp
• sliced dill pickle
  6 slices
• sugar
  1 tsp
• water
  2 tbsp
• white wine vinegar
  1 tbsp

🍳 Cookware

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

1. 

   1

   Preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Roughly chop plant-based pulled mushrooms lengthwise.

   potatoes: 2 large, plant-based pulled mushrooms: 6 oz
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of olive oil , half the fry seasoning , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 20 minutes .

   olive oil: 2 tbsp, fry seasoning: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While potatoes roast, in a medium bowl , combine coleslaw mix , mayonnaise , half the white wine vinegar , ½ tsp sugar , salt, and pepper. Toss to combine.

   coleslaw mix: 2 c, mayonnaise: 2 tbsp, white wine vinegar: 1 tbsp, sugar: 1 tsp
4. 

   4

   Heat a drizzle of oil in a medium pot over medium-high heat. Add mushrooms and cook, stirring occasionally, until warmed through ⏱️ 3 minutes . Stir in bbq sauce and 2 tbsp water . Remove from heat. While mushrooms cook, halve and toast demi-baguette .

   bbq sauce: 3 tbsp, water: 2 tbsp, demi-baguette: 1 loaves
5. 

   5

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

   cheddar cheese: ½ cup
6. 

   6

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

   sliced dill pickle: 6 slices, buttermilk ranch dressing: 3 tbsp