Description
This BBQ Pulled Mushrooms recipe offers a delicious vegetarian alternative to pulled pork using king oyster mushrooms. The mushrooms are shredded to mimic the texture of pulled meat, baked to dry them out slightly, then tossed in a flavorful homemade barbecue sauce and sautéed to perfection. Ideal for sandwiches, burgers, or wraps, this smoky and tangy dish is easy to prepare and perfect for a quick main or side.
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 to prevent sticking.
- Clean Mushrooms: Rinse the king oyster mushrooms under cold water to remove any dirt, then pat dry thoroughly with paper towels.
- Shred Mushrooms: Slice each mushroom in half lengthwise and use a fork to shred them into thin strips, aiming to replicate pulled pork texture.
- Toss with Oil and Bake: Spread the shredded mushrooms evenly on the prepared baking sheet, drizzle with oil, and toss by hand to coat. Bake for about 20 minutes, checking after 15 minutes to ensure they do not become too golden or dry.
- Mix Sauce Ingredients: 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. Stir well to blend.
- Coat Mushrooms with Sauce: Transfer baked mushrooms to a mixing bowl and pour the barbecue sauce over them, tossing well to ensure even coverage.
- Sauté Mushrooms: Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the sauced mushrooms and sauté for about 5 minutes, stirring frequently until most of the sauce is absorbed and mushrooms are heated through.
- Serve: Remove from heat and serve immediately as a filling for burgers, sandwiches, or wraps. Store leftovers in the refrigerator for up to 3 days.
Notes
- Double the recipe if serving more than one person or to have leftovers. A pack of king oyster mushrooms typically contains 3 mushrooms.
- Adjust the baking time based on how thinly the mushrooms are shredded and your oven’s temperature. Finished mushrooms should be slightly golden at the edges but not crispy or overly dry.
- Use parchment paper to prevent mushrooms from sticking to the baking sheet.
- For more smoky flavor, you can increase the liquid smoke slightly but avoid overpowering the dish.
- This recipe works well as a vegan and vegetarian main or side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
