Description
A delicious vegan BBQ pulled mushroom recipe using king oyster mushrooms that mimic the texture and flavor of pulled pork. Perfect for sandwiches, burgers, or wraps, and topped with a tangy, smoky homemade BBQ sauce.
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 the Oven: Preheat your oven to 350 °F (175°C) and line a baking sheet with parchment paper to prepare for baking the mushrooms.
- Clean the Mushrooms: Rinse the king oyster mushrooms under cold water to remove any dirt, then pat them dry completely with kitchen paper towels to avoid sogginess.
- Shred the Mushrooms: Slice each mushroom lengthwise in half, then use a fork to shred them into thin strips resembling pulled pork texture.
- Toss with Oil: Place the shredded mushrooms on the prepared baking sheet, drizzle with 2 teaspoons of oil, and toss well with your hands to coat evenly. Spread them out in a single even layer without overlap.
- Bake the Mushrooms: Bake for about 20 minutes, checking after 15 minutes to ensure the edges just start turning golden brown without becoming too dry or crispy.
- Transfer to a Bowl: Remove the baked mushrooms from the oven once slightly dryer and golden, then transfer them to a mixing bowl and set aside.
- Prepare 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, ground black pepper, and salt, stirring until well blended.
- Coat the Mushrooms: Pour the prepared BBQ sauce over the shredded mushrooms in the bowl and toss thoroughly to ensure every piece is well coated with the sauce.
- Sauté: Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Add the BBQ-smothered mushrooms and sauté for about 5 minutes, stirring regularly until most of the sauce is absorbed and heated through.
- Serve: Remove from heat and serve immediately. These BBQ pulled mushrooms are perfect for filling burgers, sandwiches, or wraps. Store any leftovers in the refrigerator for up to 3 days.
Notes
- Double the Recipe: King oyster mushrooms often come in packs of three, which makes it easy to double this recipe if you want multiple servings or leftovers.
- Adjust Baking Time: Depending on the thickness of your mushroom strips and your oven's temperature accuracy, you may need to tweak the baking time slightly. Watch for a lightly golden edge without overbaking to keep them moist.
- Storage: Store leftover BBQ pulled mushrooms in an airtight container in the refrigerator and consume within 3 days for best freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
