• 12 oz Oyster Mushrooms
• 2 Potato Buns
• 2 cups shredded Red Cabbage
• 1 cup grated Carrots
• 1 tsp Smoked Paprika
• ¼ tsp Cayenne Pepper
• 1 Clove Garlic, minced
• ¼ cup BBQ Sauce
• 1/4 cup chopped fresh Parsley or Cilantro
• 1/4 cup sliced Scallions
• 2 Tbsp Apple Cider Vinegar
• 2 Tbsp extra-virgin Olive Oil
• 1 Tbsp honey or Maple Syrup
• 1 tablespoon Dijon Mustard
• Salt and Pepper, to taste

Preheat oven to 400 degrees.

In a large mixing bowl, combine the shredded red cabbage, grated carrots, chopped parsley or cilantro, sliced scallion. Toss the ingredients together to distribute them evenly.

In a separate smaller bowl, whisk together the apple cider vinegar, extra-virgin olive oil, honey or maple syrup, and Dijon mustard to create the dressing.

Pour the dressing over the cabbage and carrot mixture in the large bowl. Gently toss the slaw until all the ingredients are well coated with the dressing.

Taste the slaw and season with salt and pepper to your preference. Adjust the sweetness by adding more honey or maple syrup if desired.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.

Clean mushrooms with a damp towel. Using two forks, roughly shred the stems and caps into pieces. Set on a parchment paper-lined baking sheet. 

Drizzle with 1 tablespoon oil, and sprinkle with paprika, salt, cayenne and garlic. Toss evenly to coat the mushrooms; then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.

Heat remaining 1 tablespoon oil in a large sauté pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. 

Cut buns in half and lightly toast. Add a spoonful of mushrooms to each buns and top with celery slaw.