Description
This BBQ Pulled Mushrooms recipe is a delicious vegetarian alternative to traditional pulled pork. Using king oyster mushrooms, the mushrooms are shredded to mimic the texture of pulled meat, baked until slightly golden, and then coated in a smoky, tangy barbecue sauce before being sautéed for an irresistible flavor. Perfect for burgers, sandwiches, or wraps, this easy recipe is flavorful and comforting.
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: Run the king oyster mushrooms under cold water to remove any dirt and pat them dry with kitchen paper towels.
- Shred Mushrooms: Slice each mushroom in half lengthwise and use a fork to shred into thin strips, aiming for a pulled pork-like texture.
- Toss with Oil: Transfer the shredded mushrooms to the prepared baking sheet, drizzle with oil, and toss with your hands to coat evenly. Spread into a single layer without overlapping.
- Bake Mushrooms: Bake for about 20 minutes, checking after 15 minutes to avoid over-browning; the mushrooms should look slightly golden and dryer but not crispy.
- 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 until well mixed.
- Coat Mushrooms: Transfer the baked mushrooms to a mixing bowl, pour the BBQ sauce over them, and 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 has evaporated.
- Serve: Remove from heat and use the BBQ pulled mushrooms to fill 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 if you want leftovers, as one package of king oyster mushrooms yields about one serving.
- Adjust baking time depending on the thickness of mushroom shreds and oven temperature; mushrooms should be slightly golden but not dry or crispy.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- Liquid smoke adds a smoky flavor but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
