Description
This BBQ Pulled Mushrooms recipe offers a delicious plant-based alternative to pulled pork using king oyster mushrooms. The mushrooms are shredded, baked to develop texture, and then coated with a smoky, tangy BBQ sauce before being sautéed to perfection. Ideal for filling burgers, sandwiches, or wraps, this dish is flavorful and easy to prepare.
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 and prepare baking sheet. Preheat the oven to 350 °F (175°C) and line a baking sheet with parchment paper. Set aside.
- Clean the mushrooms. Rinse the king oyster mushrooms under cold water to remove any dirt, then pat dry thoroughly with kitchen paper towels.
- Shred the mushrooms. Slice each mushroom in half lengthwise and use a fork to shred them into thin strips that mimic the texture of pulled pork.
- Toss with oil. Place the shredded mushrooms on the prepared baking sheet, drizzle with 2 tsp oil, and toss using your hands to coat evenly. Spread them in a single layer without overlapping.
- Bake the mushrooms. Bake the mushrooms in the preheated oven for 20 minutes, watching closely after 15 minutes to ensure they don’t become too golden or dry.
- Transfer to a bowl. Once the mushrooms are slightly dry and golden at the edges, remove from the oven and transfer to a mixing bowl.
- Prepare the BBQ sauce. In a small bowl, combine ketchup, sugar, apple cider vinegar, soy sauce, yellow mustard, vegan Worcestershire sauce, smoked paprika, onion powder, liquid smoke, black pepper, and salt. Whisk until well blended.
- Coat mushrooms with sauce. Pour the BBQ sauce over the baked mushrooms and toss thoroughly to coat all pieces evenly.
- Sauté the coated mushrooms. Heat 1 tbsp oil in a large non-stick pan over medium heat. Add the sauced mushrooms and sauté for about 5 minutes, stirring regularly until almost all the sauce is absorbed or evaporated.
- Serve. Remove from heat and serve immediately. Use them as a filling for burgers, sandwiches, or wraps. Store leftovers in the refrigerator for up to 3 days.
Notes
- Double the recipe to serve more or have leftovers, as one package of king oyster mushrooms yields about one serving.
- Adjust baking time based on mushroom thickness and oven temperature; mushrooms should be slightly golden but not crispy or dry.
- Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
- For extra smoky flavor, increase the amount of liquid smoke slightly, but use sparingly as it can be overpowering.
- This recipe is vegan-friendly and works perfectly for those looking for a meaty texture without animal products.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
