Pulled trumpet mushroom sandwich with alfalfa sprouts

Pulled trumpet mushroom sandwich with alfalfa sprouts

I found out recently (from this recipe by Sarah Brown) you can shred trumpet or king oyster mushrooms and it looks like pulled pork. So I experimented by making a sandwich and it was really delicious!

Pulled trumpet mushrooms sandwich with alfalfa sprouts

This is a delicious sandwich I made from some unique ingredients in my fridge. If you try it I'd love to hear what you think!
Prep Time 20 minutes
Cook Time 15 minutes
Course dinner, lunch
Cuisine vegan
Servings 2 people
Calories 450 kcal

Ingredients
  

Ingredients

  • 0.45 lbs Trumpet mushrooms shredded
  • 1 Small yellow onion chopped
  • Paprika, cumin, salt and pepper to taste
  • Alfalfa sprouts
  • Veganaise to taste
  • Bread slices (I used Bread Alone Whole Wheat Sourdough
  • 2 tbsp Olive oil

Instructions
 

Instructions

  • Shred mushrooms the long way with a fork. Make sure the mushroom pieces are stringy.
  • Chop onion into small pieces.
  • Pour oil over the pan and saute the mushrooms at medium heat. Cook for about 5 minutes.
  • Add onion to the mushroom mixture.
  • Flavor the sauteed mixture with paprika, cumin, salt and pepper to taste.
  • Cook until onions are super soft and browned and the mushrooms are a bit browned as well (approximately 10 minutes.)
  • Toast two pieces of bread to your liking. Spread Veganaise on both sides of the bread. Dump the mushrooms on top and add a handful of alfalfa sprouts to the top.

Notes

This sandwich is unique and flavorful. I hope you enjoy!
Keyword alfalfa, alfalfasprouts, mushrooms, pulled, trumpetmushrooms


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