1lb of King Oyster mushrooms
1 1/2 cups of re-hydrated shiitake mushrooms pulsed into a paste in the food processor
2 bottles of your favorite oil free BBQ sauce
No oil whole wheat rolls or fully sponge yeasted sourdough rolls
3 cups chopped cabbage (red, green or both)
1 teaspoon dry dill
1/2 teaspoon celery seeds
1 1/2 cup of my aioli
Using just the thick stems of the mushroom: clean them, shred them like you would string cheese then chop them into one inch pieces. Place the the mushrooms, both the King Oyster and shiitake in a slow cooker, sauce pan or baking dish and heat covered with the BBQ sauce.
Make the coleslaw by mixing together the cabbage, dill, celery seed and aioli mayonnaise. Add as much aioli as you like (or as little). I like to add a lot of black pepper, but that's me.
Slice the rolls, add the mushroom mix and garnish with the coleslaw.
Shhhh. Don't tell anyone it's not pork. No one will guess.