These barbecue pulled mushrooms are a meatless way to enjoy the sweet and savory smoked flavor of barbecue. Served over rich polenta with a side of creamy coleslaw, this recipe is sure to please vegetarians and meat-eaters alike!
Cook polenta according to package directions. Combine mayonnaise, apple cider vinegar, honey, Dijon mustard and black pepper in a medium mixing bowl. Add shredded coleslaw mix and stir well to coat. Cover and transfer to the refrigerator while preparing bbq mushrooms.
Stir together ingredients for bbq sauce in a small bowl. Pour sauce into a medium cast iron pan over medium-low heat. Add sliced mushrooms and stir well to coat. Simmer mushrooms for 15 minutes or until tender. Serve bbq mushrooms over polenta with coleslaw on the side.