BBQ Oyster Mushroom Sandwich

September 28, 2020

Oyster mushrooms get a generous dousing of homemade barbecue sauce before being roasted in the oven to perfection. Their smoky, sweet flavor is cut with pickled green tomatoes and salsa verde. Sandwich it all between multigrain sourdough bread and you have yourself a finger-licking lunch. 


Barbecue sauce

⅔ cup apple cider vinegar

½ cup brown sugar, packed

6 tbsp ketchup or tomato achaar

1 tsp hot sauce 

1 tsp umami shiso fine mustard

½ tsp salt

¼ tsp black pepper 

Pickled green tomatoes 

1 lb green tomatoes 

1 cup white vinegar

1 cup water

1 tablespoon kosher salt

1 tsp mustard seeds, celery seeds, and/or coriander seeds 

½ tsp black peppercorns


2 slices multigrain sourdough 

½ lb oyster mushrooms

Mayonnaise or aioli


  1. Do this ahead: In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat. Pour over your green tomatoes and allow it to cool down before covering. Store in the fridge for two weeks until your pickles are ready.
  2. Combine your barbecue sauce ingredients in a small saucepan and simmer over medium-low heat for 15 minutes. Set aside to cool down.
  3. Preheat the oven to 400F. Line a baking sheet with foil. Trim off the ends of your oyster mushrooms and toss in the barbecue sauce, then spread out onto the sheet tray. Roast for 30 minutes or until the edges are crispy and slightly charred.
  4. Assemble your sandwich with a schmear of mayo/aioli, a slice of pickled green tomatoes, BBQ oyster mushrooms, and any other additional fillings. 

Recipe by Local Roots team member Phoebe Tran.

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