Description
This BBQ Pulled Mushrooms recipe offers a delicious meat-free alternative, featuring shredded king oyster mushrooms baked to a tender texture and coated in a smoky, tangy barbecue sauce. Perfect for burgers, sandwiches, or wraps, this vegan 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 baking the mushrooms.
- Clean Mushrooms: Rinse the king oyster mushrooms under cold water to remove any dirt, then pat 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: Place the shredded mushrooms on the baking sheet, drizzle with oil, and toss with your hands to coat evenly. Spread them in a single layer without overlapping.
- Bake Mushrooms: Bake for about 20 minutes, checking after 15 minutes to ensure they don’t overbrown. The mushrooms should be slightly golden and dry to the touch.
- 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. Whisk until well blended.
- Coat Mushrooms: Transfer the baked mushrooms to a mixing bowl. Pour the BBQ sauce over them and toss to coat completely.
- 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 is absorbed.
- Serve: Remove from heat and serve the BBQ pulled mushrooms as a filling for burgers, sandwiches, or wraps. Refrigerate leftovers for up to 3 days.
Notes
- Double the Recipe: Use two packs of king oyster mushrooms to serve more people or have leftovers.
- Adjust Baking Time: Thicker shredded mushrooms or different ovens might require slight adjustments to baking time. Mushrooms should be slightly golden on edges, not crispy or dry.
- Storage Tip: Store leftover cooked mushrooms in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
