Description
This BBQ Pulled Mushrooms recipe offers a delicious and vegan alternative to traditional pulled pork, using king oyster mushrooms shredded and baked before being tossed in a smoky, tangy barbecue sauce and sautéed to perfection. Perfect for filling burgers, sandwiches, or wraps, this dish is easy to prepare and packed with flavor.
Ingredients
Scale
Pulled Mushrooms
- 3 medium (200 g) king oyster mushrooms
- 2 tsp (10 ml) oil
BBQ Sauce
- 3 tbsp (44 g) ketchup
- 1 tbsp (12 g) sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) soy sauce
- 1/2 tsp (2 ml) yellow mustard
- 1/2 tsp (2 ml) vegan Worcestershire sauce
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/8 tsp liquid smoke
- 1/8 tsp ground black pepper
- 1/8 tsp salt
Instructions
- Preheat Oven: Preheat the oven to 350 °F (175°C) and line a baking sheet with parchment paper to prepare for baking the mushrooms.
- Clean Mushrooms: Rinse the king oyster mushrooms under cold water to remove any dirt and pat them dry thoroughly with kitchen paper towels.
- Shred Mushrooms: Slice each mushroom in half lengthwise and use a fork to shred them into thin strips resembling pulled pork texture.
- Toss with Oil: Spread the shredded mushrooms on the lined baking sheet, drizzle with 2 teaspoons of oil, and toss with your hands so the mushrooms are evenly coated and spread into a single layer without overlapping.
- Bake Mushrooms: Bake the mushrooms in the oven for about 20 minutes, checking after 15 minutes to ensure they don’t become too golden or dry; the mushrooms should be slightly golden on edges but still moist.
- Mix BBQ Sauce: While mushrooms bake, combine all BBQ sauce ingredients—ketchup, sugar, apple cider vinegar, soy sauce, yellow mustard, vegan Worcestershire sauce, smoked paprika, onion powder, liquid smoke, black pepper, and salt—in a small bowl and stir well until fully blended.
- Coat Mushrooms: Remove the baked mushrooms from the oven and transfer them to a mixing bowl. Pour the prepared BBQ sauce over the mushrooms and toss gently to coat all strands evenly.
- Sauté: Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Add the sauced mushrooms and sauté for about 5 minutes, stirring regularly until most of the sauce is absorbed and slightly caramelized.
- Serve: Remove from heat and serve the BBQ pulled mushrooms immediately. Use them as a delicious filling for burgers, sandwiches, or wraps. Store leftovers in the refrigerator for up to 3 days.
Notes
- Double the recipe if you want to serve more people or have leftovers; one package of king oyster mushrooms yields about one serving.
- Adjust baking time according to how thick the mushrooms are shredded and your oven’s heat. Mushrooms are done when edges turn slightly golden but should not be crispy or dry.
- Use parchment paper to prevent sticking and ensure even cooking on the baking sheet.
- For extra smoky flavor, you can increase the amount of liquid smoke slightly, but do so carefully as it is potent.
- Ensure mushrooms are well-tossed in oil before baking to help them brown evenly and develop good texture.
