Description
A flavorful and vegan-friendly BBQ pulled mushrooms recipe that mimics the texture of pulled pork using king oyster mushrooms. Perfect as a filling for burgers, sandwiches, or wraps with a homemade smoky and tangy barbecue 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 Oven: Preheat the oven to 350 °F (175°C) and line a baking sheet with parchment paper.
- Clean Mushrooms: Rinse the king oyster mushrooms under cold water to remove any dirt and pat dry with kitchen paper towels.
- Shred Mushrooms: Slice each mushroom lengthwise in half, then shred into thin strips using a fork to resemble pulled pork texture.
- Toss with Oil: Place the shredded mushrooms on the prepared baking sheet, drizzle with oil, and toss with your hands to coat evenly. Spread in a single layer without overlapping.
- Bake Mushrooms: Bake in the oven for about 20 minutes, checking after 15 minutes to avoid over-browning. Mushrooms should be slightly golden on the edges but not crispy or dry.
- Prepare BBQ Sauce: While baking, combine 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. Stir until well mixed.
- Coat Mushrooms with Sauce: Transfer the baked mushrooms to a bowl and pour the BBQ sauce over them. Toss to coat thoroughly.
- Sauté Mushrooms: 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 or evaporated.
- Serve: Remove from heat and serve as desired in burgers, sandwiches, or wraps. Store leftovers in the refrigerator for up to 3 days.
Notes
- Double the recipe if serving more people or to have leftovers, as 3 mushrooms yield about 1 serving.
- Adjust baking time based on the thickness of mushroom shreds and oven temperature. Mushrooms should be just slightly golden and not too dry or crispy.
- Use parchment paper for easy cleanup when baking the mushrooms.
- This recipe is vegan and perfect for a plant-based BBQ alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
