• 8 oz Oyster Mushrooms
• 2 Pan Au Lait Buns
• 1 Kohlrabi
• 1 Red Bell Pepper
• 1 tsp Smoked Paprika
• ¼ tsp Cayenne Pepper
• 1 Clove Garlic, minced
• ¼ cup BBQ Sauce
• 1/3 cup Mayonnaise
• 4 Tbsp Olive Oil
• 3 Tbsp Apple Cider Vinegar
• 2 Tbsp Whole Grain Mustard
• 3/4 tsp Sugar
• Kosher Salt
• Sea Salt and Freshly Ground Black Pepper

Preheat oven to 400 degrees.

Peel the Kohlrabi until you have removed the fibrous outer layer; then coarsely shred it, using a box grater. Remove core from pepper and slice into paper thin strips. 

In a large bowl, whisk the mayonnaise with 2 tablespoons olive oil, vinegar, mustard, sugar, 1 1/2 teaspoons sea salt and 3/4 teaspoon pepper. Add kohlrabi and pepper and toss well. Cover and refrigerate. 

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 saute 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 kohlrabi slaw.