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Shredded Mushroom Gourmet Sandwich

  • Prep time
    25 minutes
  • Cooking time
    6-8 minutes
  • 1 portion



- 4 slices of buckwheat bread from Boulangerie St-Méthode

- ½ cup of Gusta’s vegan cheese, grated;


For the shredded mushrooms:

- 200g of King Oyster mushrooms;

- 1 tbsp. of vegetable oil;

- 1 tsp. of paprika;

- ¼ cup of homemade or commercial BBQ sauce;

- Salt and pepper, to taste.


For the cabbage salad:

- ½ cup of chopped red cabbage;

- 1 tbsp. of vegan mayonnaise;

- Salt and pepper, to taste.


For the green pea puree:

- 1 cup of frozen green peas, defrosted;

- 1 handful of fresh parsley (optional);

- 1 tsp. of olive oil;

- Salt and pepper, to taste.


For the shredded mushrooms:

- With the help of a fork and your fingers, separate the mushrooms into coarse filaments;

- In a nonstick pan on high heat, add a tbsp. of oil;

- Add the shredded mushrooms and stir, coating them with oil. At this stage, it’s important not to put salt so the mushrooms won’t lose their water.

- After 2 minutes, reduce the heat to medium-low. Add paprika;

- Let it cook for another 5 minutes, stirring regularly, or until the mushrooms become colored;

- Add ¼ cup of BBQ sauce and stir well to coat all pieces. Add salt and pepper to taste;

- Cook 1 to 2 minutes more, and then remove from heat.


For the salad:

- In a bowl, mix all ingredients. Put aside.


For the puree:

- Put all ingredients into a cylindrical container. With an electric mixer, reduce to a puree. (It’s also possible to use a food processor at this stage);


For the sandwiches:

- Preheat the oven at 375°F;

- Spread the vegan cheese on all 4 slices, then place on a baking pan;

- Put in the oven for 6-8 minutes, or until the cheese has melted. Then remove from oven.

- Spread the green pea puree on 2 slices of bread. Do the same with the cabbage salad and the shredded mushrooms and close the sandwiches with the other slices.

- Serve immediately.  


*Recipe and picture courtesy of Caroline Huard