Last Updated on September 4, 2022

A Barbecue Mushroom Sandwich is the perfect sandwich for mushroom and barbecue lovers, it is sweet, smoky, tangy, and so easy to make!

My family loves both so I thought I would share my recipe for those that would like to try something healthy and a little different.

And because this homemade tangy barbecue sauce blends perfectly with sauteed mushrooms, I thought why not make this a sandwich!

What about the mushrooms? What variety works the best for this sandwich?

I have tried a couple different varieties that I can find around my area, you might find more in your stores.

Personally I love to use the portobello mushroom for our BBQ sandwiches.

The portobello can grow pretty large, dense, has a meaty texture and a savory rich flavor.

I have also used the cremini mushroom for this BBQ.

Although the cremini mushroom is a Juvenal of the portabello mushroom, it will give the sandwich a different texture and taste.

The cremini has a much firmer texture and a milder flavor than the portobello.

But I still prefer the portabello over any other mushrooms for this sandwich.

It doesn’t hurt to experiment, there might be different varieties that you may prefer, so why not give them a try for this recipe.

Ingredients needed for this barbecue

Mushrooms – Any variety of mushrooms will work. In this recipe I have used the portobello and the cremini. The portobello being my families favorite.
Oil – To Saute the mushrooms, I prefer the mild buttery flavor of avocado oil.

The homemade barbecue sauce

Tomato sauce and paste – The main ingredients in the sauce. They both add color, savoriness and ups the complexity factor.
Apple Cider Vinegar – Apple cider vinegar brightens the flavor with an extra tang.
Real Maple Syrup – Maple syrup adds a smoky sweet flavor and creates a more balanced sauce.
Molasses – This thick rich syrup adds a deep sweet flavor with just a hint of smokiness.
Mustard – I add plain yellow mustard to this barbecue sauce. I love the simple crisp, tang and tartness it adds to this sauce. But why not try experimenting with many of the varieties of mustard’s available today from hot and spicy to mild and creamy. Pick your favorite for this sauce.
Spices – I used minced garlic, onion powder, salt, and for the smokey flavor, smoked paprika.

How to make the Barbecue Mushroom Sandwich

In a medium sized sauce pan add the sauce ingredients and cook on a medium heat, bringing the sauce to a simmer.

Cook the sauce at a simmer for about 10 to 15 minutes, stirring as it cooks.

As the sauce is cooking it will start to thicken.

After it is done cooking remove from heat and set aside.

Clean and slice the mushrooms, set aside.

In a large skillet, add oil and mushrooms, saute on medium high heat until the mushrooms are slightly browned.

Next, pour 3/4 cup of the cooked barbecue sauce over the sauteed mushrooms, you can use less or more if you prefer.

Save any left over barbecue sauce for later use as a condiment.

Stir until everything is covered, cook for another 5 minutes, remove from heat and set aside.

Toast your bread or bun, smear your favorite mayo, or vegan mayo, on the toast, add cheese, sliced pickles, and serve.