You will need:
5 8-oz. packages of white button mushrooms
3 packages of seitan
3 large portobello mushroom caps
lots of BBQ sauce
Smoke the button mushrooms using THIS method I developed for smoking garlic. Next, stick them in a 350 degree oven for about 30 minutes until cooked through. Shake dry rub onto the portobello mushrooms, drizzle them with olive oil, and grill until thoroughly marked. Lastly, fry seitan that has been well seasoned with the dry rub in a few tablespoons of olive oil until crispy. Lay all three components out on your chopping block and give everything a rough chop. Make sure everything gets broken down into bite-sized pieces. Transfer to a large baking dish. Mix in about a cup of BBQ sauce and keep warm in a 200 degree oven until ready to serve.
I served mine with a fennel slaw that was simply a sliced fennel bulb, sliced head of cabbage, and two grated carrots mixed with about a 1/2 cup of soy mayo, 2 tablespoons of mustard, and a splash of mirin. Pile the mushroom mixture onto a bun, add extra sauce, a heap of slaw and enjoy. The smokiness of the buttons and the texture of the seitan make for one fine Memorial Day BBQ sandwich.
One time my uncle used shiitake mushroom stalks to do a vegetarian bbq. It's still my all time favorite.
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