BBQ Pulled Mushroom Sandwiches

Ingredients

• 2 tablespoons olive oil
• 2 yellow onions, sliced thinly
• ½ teaspoon salt
• 5 large portobello mushrooms, shredded with two forks
• 24 ounces of button mushrooms, thinly sliced
• 18 ounces WOODSTOCK Organic Original Barbecue Sauce

For serving:

• 6 to 8 toasted buns
  
• Coleslaw
• WOODSTOCK Organic Mayonnaise
• WOODSTOCK Hot Sauce
• WOODSTOCK Pickles

Directions

1. Heat a large skillet or dutch oven over medium heat. Add oil, onions, and ½ teaspoon of salt. Sauté for 10-12 minutes, until translucent and tender.
2. Wash mushrooms and discard stems. Use two forks to “shred” the portobello mushrooms. You can also slice them, but shredding will allow for a more meaty texture that’s more similar to pulled pork. Thinly slice the button mushrooms. 
3. Add all of the mushrooms to the pan with onion mixture and stir well. Increase heat to high and cook down for 8-10 minutes, stirring often.
4. Pour in the barbecue sauce, stir well, reduce heat and let it simmer and reduce for 20-25 minutes.
5. Serve on toasted buns with mayo, coleslaw and/or pickles.