• 7 tablespoons unsalted butter, divided

  • 1 medium yellow onion, thinly sliced

  • 2 pounds mixed mushrooms, trimmed of woody ends and thinly sliced

  • 1 1/2 teaspoons Mother Earth Organic apple cider vinegar, divided

  • 1 1/2 teaspoons smoked paprika, divided

  • 3/4 cup barbecue sauce, such as Stubb’s

  • 1/2 cup water or low-sodium vegetable broth

  • Kosher salt

  • Freshly ground black pepper

  • 4 brioche buns, split

  • Creamy slaw, for serving


  1. Melt 1 tablespoon of the butter in a large frying pan over medium heat. Add the onion and sauté until very tender and slightly golden. Transfer to a medium bowl and set aside.

  2. Melt 2 tablespoons of the butter in the same pan over medium-high heat. Add 1/3 of the mushrooms, stir to coat in the butter.

  3. Cook, stirring occasionally, until the mushrooms are tender and golden, 5 to 7 minutes

  4. Add 1/2 teaspoon each vinegar and smoked paprika, then transfer the mushrooms to the bowl with the onions.

  5. Repeat with the remaining butter, mushrooms, vinegar, and paprika in two more batches.

  6. Return the mushroom and onion mixture to the pan over medium-low heat.

  7. Add the barbecue sauce and water or broth, stir to combine, and cook until slightly thickened.

  8. Taste and season with salt and pepper as needed.

  9. To serve, toast or warm the brioche buns. Divide the filling between the buns and top with creamy slaw.

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