Description
This BBQ Pulled Mushrooms recipe transforms king oyster mushrooms into a smoky, savory pulled pork alternative perfect for sandwiches, wraps, or burgers. Tender shredded mushrooms are baked and sautéed with a tangy homemade BBQ sauce, delivering a delicious vegan and flavorful dish in under an hour.
Ingredients
Mushrooms
- 3 medium king oyster mushrooms
- 2 tsp oil (divided)
BBQ Sauce
- 3 tbsp ketchup
- 1 tbsp sugar
- 1 tbsp apple cider vinegar
- 1 tsp soy sauce
- 1/2 tsp yellow mustard
- 1/2 tsp 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: Set your oven to 350 °F (175 °C) and line a baking sheet with parchment paper. This prepares the base for baking the mushrooms evenly without sticking.
- Clean the mushrooms: Rinse the king oyster mushrooms under cold water to remove any dirt, then pat them dry thoroughly with kitchen paper towels to avoid sogginess during baking.
- Shred the mushrooms: Cut each mushroom lengthwise in half. Using a fork, shred the mushrooms into thin strips resembling pulled pork in texture, which will absorb the sauce beautifully.
- Toss with oil and arrange: Transfer the shredded mushrooms to the baking sheet, drizzle with 2 teaspoons of oil, and use your hands to toss them ensuring even coating. Spread out the strips in a single layer without overlapping for even baking.
- Bake the mushrooms: Place the tray in the preheated oven and bake for about 20 minutes. Watch closely after 15 minutes to ensure they don’t brown too much; they should dry out slightly and become tender.
- Prepare the BBQ sauce: While the mushrooms bake, 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 well until fully blended.
- Coat the mushrooms with sauce: Remove the baked mushrooms from the oven and transfer them to a mixing bowl. Pour the prepared BBQ sauce over the mushrooms and toss thoroughly to ensure all pieces are coated with the flavorful sauce.
- Sauté the mushrooms: Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Add the BBQ-coated mushrooms and sauté for about 5 minutes, stirring frequently until most of the sauce is absorbed and the mushrooms are hot and flavorful.
- Serve: Remove from heat and use the BBQ pulled mushrooms as a filling for burgers, sandwiches, or wraps. Store leftovers in the refrigerator for up to 3 days.
Notes
- You can substitute king oyster mushrooms with other large, meaty mushrooms like portobello or shiitake for a different texture.
- If you prefer spicier BBQ, add a pinch of cayenne pepper or smoked chili powder to the sauce.
- Make sure mushrooms are spread out evenly on the baking sheet to ensure proper drying and texture.
- This recipe is vegan and can be stored in an airtight container in the fridge for up to 3 days.
- Ideal served on toasted buns with coleslaw for a classic BBQ sandwich experience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
