Blue oyster mushroom BBQ sandwich

What you’ll need

• 12 oz cultivated blue oysters, pulled into strips
• 1 1/2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/3 cup barbecue sauce
• 2 brioche buns
• 1/2 cup coleslaw
• 4 pickle slices
• 2 tbsp crispy onions
• Extra barbecue sauce, to taste

Allergen notes: Brioche commonly contains wheat, milk, and egg. Check slaw, crispy onions, and sauce labels.

Let’s make it

1. Heat the oven to 425°F. Toss mushroom strips with oil and paprika and spread them on a tray without crowding.
2. Roast for 18–22 minutes, turning halfway, until tender throughout and beginning to crisp. Toss with barbecue sauce and roast for 3–5 minutes more, watching to prevent burning.
3. Toast the buns. Pile on mushrooms, coleslaw, pickles, and crispy onions. Finish with extra sauce if you like.

Use trusted cultivated mushrooms and cook thoroughly. These are culinary recipes, not health treatments. Never use foraged mushrooms.