Description
This BBQ Pulled Mushrooms recipe offers a delicious plant-based alternative to traditional pulled pork, using king oyster mushrooms shredded and baked to perfection, then coated in a flavorful homemade BBQ sauce and sautéed for a smoky, savory finish.
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 the 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 thoroughly with kitchen paper towels.
- Shred the mushrooms: Slice each mushroom in half lengthwise, then use a fork to shred them into thin strips that mimic the texture of pulled pork.
- Toss with oil: Transfer the shredded mushrooms to the baking sheet, drizzle with 2 teaspoons of oil, and toss well using your hands to evenly coat. Spread them out in a single layer without overlapping.
- Bake: Bake the mushrooms for about 20 minutes, keeping an eye after 15 minutes to ensure they don't brown too much; they should appear slightly golden but not crispy or dry.
- Transfer to bowl: Remove the mushrooms from the oven once dry and slightly golden, then transfer 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, black pepper, and salt. Stir well until fully mixed.
- Coat mushrooms with sauce: Pour the barbecue sauce over the shredded mushrooms in the mixing bowl and toss thoroughly to coat all pieces.
- Sauté the mushrooms: Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Add the marinated mushrooms and sauté for about 5 minutes, stirring regularly until the sauce thickens and almost evaporates.
- Serve and store: Remove from heat and serve immediately as a filling for burgers, sandwiches, or wraps. Refrigerate leftovers in an airtight container for up to 3 days.
Notes
- Double the recipe to serve more people or have leftovers, as one pack of king oyster mushrooms (3 mushrooms) yields about one serving.
- Adjust baking time based on the thickness of shredded mushrooms and oven temperature; they should be slightly golden at the edges, not crispy or dry.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
