Pulled Mushroom Baguettes
"Never mind those over-processed mock meats, oyster mushrooms have your back! A wholefood that’s high in protein, fiber, iron, zinc, potassium, phosphorus, selenium, calcium, folate (B9), vitamins B1, B3, B5 & B12, and vitamin C and vitamin D."
-- @plantfedmama


Prep time 20mins
Cook time 10mins
Serves or Makes: 3 - 4


  • 2 tablespoons tamari
  • 2 tablespoons coconut sugar
  • 2 tablespoons olive oil
  • 1-2 teaspoons paprika
  • 4 cups oyster mushrooms, or shiitake mushrooms, halved lengthwise
  • 1 baguette, halved lengthwise
  • 1/ 2 avocado
  • 2 handfuls romaine lettuce, or rocket leaves


  • Step 1

    Preheat oven to 450ºF. Combine tamari, coconut sugar, oil and paprika to an airtight container with a lid. Shake well to mix. Add mushrooms to the container, cover, and shake again until mushrooms are completely covered.

  • Step 2

    Heat a pan over medium. Add mushrooms and liquid and sauté until sauce reduces, about 5-10 minutes. Once the mushrooms are cooked, place them on a wooden chopping board and use 2 forks to 'pull' the mushrooms.

  • Step 3

    Place baguette in preheated oven to toast for about 5 minutes or until golden brown.

  • Step 4

    Spread avocado on the toasted baguette, add romaine or rocket, then top with mushrooms. Slice to serve.