Ingredients
Vegetable oil, for grill
2 cups finely shredded green or red cabbage (or a combination)
1 large carrot, peeled and julienned (3/4 cup)
1/4 cup packed fresh cilantro leaves and thin stems, chopped
2 tablespoons mayonnaise or Vegenaise
2 tablespoons apple-cider vinegar
Kosher salt and freshly ground pepper
1 1/2 pounds maitake mushrooms (10 cups), tough stems trimmed but cores left intact, broken into large clusters
1/4 cup extra-virgin olive oil
1 recipe Speedy Barbecue Sauce, warmed
4 brioche buns, split
Preparation
Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. In a medium bowl, toss cabbage with carrot, cilantro, mayonnaise, and vinegar. Season with salt and pepper.
In a large bowl, toss mushrooms with olive oil; season with salt and pepper. Grill, turning a few times, until mushrooms are browned and charred in spots, about 8 minutes. Transfer to a large heatproof bowl. Using two forks, shred into bite-size pieces.
Toss mushrooms with barbecue sauce. Toast cut sides of buns on grill, about 1 minute. Spoon mushroom mixture and slaw on bottoms of buns, add tops, and serve immediately.
