Shred the mushrooms using your hands or a fork, until you get a similar texture to classic pulled pork (see picture number 4). I prefer to use my hands, but it’s up to you.
Add the mushrooms to a frying pan and sautée them with some water or oil over high heat until golden brown and all the water is evaporated. Stir frequently.
Add tamari or soy sauce, spices (garlic powder, paprika, pepper and cayenne) and barbecue sauce, stir and cook for about 5 minutes over medium-high heat or until the sauce thickens. Remove from the heat and set aside.
Toast the buns in a toaster, frying pan or the oven (optional).
To assemble each sandwich, add some creamy avocado slaw first (optional) and then the mushroom mixture. We made 3 sandwiches with this recipe because we used small buns, but you’ll make 2 sandwiches if you use regular size buns.
Best when fresh, you can keep the mushroom mixture in a sealed container in the fridge for 2 to 3 days.