We love this creative oyster mushroom recipe from Fox Farm & Forage. You get your BBQ fix AND a serious serving of healthy veggies. You can find the mushrooms, kale, carrots, and bread for the sandwiches at WWFM.
Check out the original recipe with great pictures and descriptions on the Fox Farm & Forage website.
Makes about 8 sandwiches, or 4 servings
1 1/2 to 2 lbs Oyster Mushrooms
2 cups soaked mild smoking wood (apple / pecan / cherry)
1 cup mayonnaise
1/2 cup apple cider vinegar
Dash of celery salt (to taste)
Dash of red pepper flakes (to taste)
1 bunch kale, stalks removed and cut into thin strips
1 small sweet or vidalia onion, sliced thin
1 carrot, sliced thin
8 sandwich rolls (brioche style preferred)
1. Mix the mayonnaise, celery salt, red pepper flakes and vinegar to taste in a bowl. Mix in the kale, onions and carrots, then set aside in the refrigerator to sit.
2. Prepare coals on one side of grill and place soaked wood chips in a foil packet on top of coals. Once grill hits 400F and the packet is smoking, place oyster mushroom clusters on opposite side of coals in indirect heat. Cook for at least 20 minutes, rotating every 5 minutes to ensure even smoking.
3. Pull off mushrooms, once cool pull apart into thin strips in a mixing bowl. Add your favorite BBQ sauce enough to coat.
4. Assemble kale and BBQ on toasted rolls and serve.