Description
This BBQ Pulled Mushrooms recipe is a delicious vegan alternative to pulled pork, featuring tender king oyster mushrooms shredded and coated in a smoky, tangy barbecue sauce. Perfect for sandwiches, burgers, or wraps, this savory dish is easy to prepare and packed with flavor.
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 to prepare for roasting the mushrooms.
- Clean Mushrooms: Rinse the king oyster mushrooms under cold water to remove any dirt, then pat them dry thoroughly with kitchen paper towels.
- Shred Mushrooms: Slice each mushroom in half lengthwise, then use a fork to shred them into thin strips resembling pulled pork texture.
- Toss with Oil: Spread the shredded mushrooms on the prepared baking sheet, drizzle with oil, and use your hands to toss them evenly without overlapping.
- Bake Mushrooms: Bake for 20 minutes, checking after 15 minutes to ensure they become just slightly golden brown without overbaking or drying out.
- Transfer Mushrooms: Remove the baked mushrooms from the oven and transfer them to a mixing bowl to prepare for saucing.
- Make 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; whisk until smooth.
- Coat Mushrooms with Sauce: Pour the prepared BBQ sauce into the bowl with mushrooms and toss well to coat all strips evenly.
- Sauté Mushrooms: Heat 1 tablespoon of oil in a large non-stick skillet over medium heat; add the sauced mushrooms and cook for about 5 minutes, stirring often until the sauce nearly evaporates and the mushrooms are heated through.
- Serve: Remove from heat and serve immediately. Use the BBQ pulled mushrooms 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 people or to have leftovers, as the given recipe yields about one serving.
- Adjust baking time based on the thickness of mushroom shreds and oven temperature; mushrooms should be slightly golden but not crispy or dry.
- Use parchment paper on the baking sheet to prevent sticking and ease cleanup.
- For a smokier flavor, you can add a bit more liquid smoke, but use sparingly to avoid overpowering the dish.
- King oyster mushrooms are preferred for their meaty texture, but other mushrooms can be experimented with for different flavors.
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
