Description
This BBQ Pulled Mushrooms recipe offers a delicious vegan alternative to pulled pork, using king oyster mushrooms shredded and baked to tender perfection, then coated in a smoky, tangy barbecue sauce and sautéed for a flavorful, juicy filling perfect for burgers, sandwiches, or wraps.
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. Set aside.
- Clean Mushrooms: Run the king oyster mushrooms under cold water to remove any dirt. Pat dry thoroughly with kitchen paper towels.
- Shred Mushrooms: Slice each mushroom in half lengthwise. Use a fork to shred the mushrooms into thin strips, aiming for a texture similar to pulled pork.
- Toss with Oil: Transfer the shredded mushrooms onto the prepared baking sheet. Drizzle with 2 tsp oil and toss with hands to coat evenly, then spread out in a single layer without overlapping.
- Bake Mushrooms: Bake for about 20 minutes, checking after 15 minutes to prevent over-browning. Remove when mushrooms appear dryer and edges are slightly golden.
- Mix 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 well to blend all ingredients.
- Combine Mushrooms and Sauce: Transfer baked mushrooms to a mixing bowl, pour the BBQ sauce over, and toss until mushrooms are fully coated.
- Sauté Mushrooms: Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the mushroom mixture and sauté for about 5 minutes, stirring regularly until almost no sauce remains.
- 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 to serve more or to have leftovers since 3 medium mushrooms yield about 1 serving.
- Adjust the baking time based on mushroom thickness and oven; mushrooms should be slightly golden on edges but not dry or crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
