Indiana BBQ Pulled Mushroom Sandwich

Introduction

Experience the rich, smoky flavors of this mouthwatering BBQ pulled mushroom sandwich made with Indiana-grown mushrooms. The Arteflame grill’s flat top cooktop ensures a perfectly even sear without burning, allowing the mushrooms to cook in their own juices for ultimate flavor.

Ingredients

• 1 lb Indiana-grown oyster mushrooms, shredded
• 2 tbsp butter
• 1/2 cup BBQ sauce
• 4 sandwich buns
• 1/2 cup coleslaw
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the grill and stack firewood on top.
3. Light the paper and allow the fire to build for about 20 minutes.

Step 2: Prepare the mushrooms

1. Shred the oyster mushrooms by pulling them apart with your hands.
2. Season them with salt, black pepper, and smoked paprika.

Step 3: Grill the mushrooms

1. Melt butter on the Arteflame griddle, closer to the center for higher heat.
2. Spread out the mushrooms in an even layer.
3. Let them sizzle for about 8–10 minutes, stirring occasionally until tender and crispy around the edges.

Step 4: Add BBQ sauce

1. Move the mushrooms to a slightly cooler part of the griddle.
2. Drizzle BBQ sauce over the mushrooms.
3. Add apple cider vinegar and brown sugar for an extra smoky depth.
4. Mix well and let them cook for another 5 minutes.

Step 5: Assemble the sandwiches

1. Toast the sandwich buns on the griddle for 1–2 minutes.
2. Layer pulled mushrooms on the bottom bun.
3. Top with coleslaw for a fresh crunch.
4. Cover with the top bun and serve immediately.

Tips

• Use a mix of mushroom varieties for different textures.
• For extra smokiness, place a wood chunk near the flames.
• Adjust the heat zones on the Arteflame griddle for better control.

Variations

1. Spicy BBQ: Add 1 tsp hot sauce or sliced jalapeños for extra heat.
2. Sweet & Tangy: Mix in honey and extra apple cider vinegar for added sweetness.
3. Garlic Butter: Cook mushrooms with minced garlic and an extra pat of butter.
4. BBQ Mushroom Melt: Add melted cheddar or smoked gouda.
5. Asian-Inspired: Use hoisin sauce instead of BBQ sauce and add sesame seeds.

Conclusion

This Indiana BBQ pulled mushroom sandwich is a testament to how flavorful grilled mushrooms can be. Cooked on the Arteflame griddle, it’s a wholesome, smoky, and satisfying dish.

Best pairings

• Grilled corn on the cob with butter
• Crispy potato wedges
• Coleslaw with apple cider dressing
• Chilled lemonade or craft beer