BBQ Pulled Mushroom Sandwiches · HelloFresh Database

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BBQ Pulled Mushroom Sandwiches

VEGGIE SPOTLIGHT

Easy Prep

Veggie

New

BBQ Pulled Mushroom Sandwiches

with Creamy Coleslaw, Pickle & Cheesy Potato Wedges

5 min

Difficulty: 1/3

North America

Made from shiitakes, these plant-based pulled mushrooms have a meaty texture and irresistible umami flavor—ideal for a vegetarian pulled pork–style sando! You'll pile the sweet-smoky BBQ sauce–glazed mushrooms into a toasty baguette with creamy slaw and tangy pickles. Indulge yourself with a side of cheesy roasted potato wedges and ranch for dipping!

Allergens

Milk

Eggs

Wheat

Soy

Utensils

Baking Sheet

Medium Pot

Aluminum Foil

Medium Bowl

Tags

Pork-free

Easy Prep

Regional-specialty

Veggie

New

Handhelds

Ingredients

Coleslaw Mix

Coleslaw Mix

4 ounce

Mayonnaise

Mayonnaise

2 tablespoon

BBQ Sauce

BBQ Sauce

8 tablespoon

Buttermilk Ranch Dressing

Buttermilk Ranch Dressing

1.5 ounce

White Wine Vinegar

White Wine Vinegar

5 teaspoon

Fry Seasoning

Fry Seasoning

1 tablespoon

Demi-Baguette

Demi-Baguette

2 unit

Sliced Dill Pickle

Sliced Dill Pickle

1 unit

Plant-Based Pulled Mushrooms

1 unit

Cheddar Cheese

Cheddar Cheese

0.5 cup

Potatoes

Potatoes

12 ounce

Salt

Salt

Pepper

Pepper

Cooking Oil

Sugar

Sugar

Preparation

1

Prep

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

2

Season & Roast Potatoes

• Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

3

Make Slaw

• While potatoes roast, in a medium bowl, combine coleslaw mix, mayonnaise, half the vinegar, 1⁄2 tsp sugar, salt, and pepper(all the vinegar and 1 tsp sugar for 4 servings). Toss to combine.

4

Warm Mushrooms & Toast Baguettes

• Heat a drizzle of oil in a medium pot over medium-high heat. Add pulled mushrooms and cook, stirring occasionally, until warmed through, 3-5 minutes. Stir in BBQ sauce and 2 TBSP water (4 TBSP for 4 servings). Remove from heat. • While mushrooms cook, halve and toast baguettes.

5

Finish Potatoes

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

6

Finish & Serve

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

Nutrition per serving

1170

kcal

Calories

56

g

Fat

20

g

Saturated Fat

116

g

Carbohydrate

31

g

Sugar

17

g

Dietary Fiber

24

g

Protein

65

mg

Cholesterol

2280

mg

Sodium

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Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth