Shred king oyster mushrooms, season with spices, and bake to create a vegan pulled "pork" that’s just as tasty as the real deal!
Oyster Mushroom Pulled Pork
4 king oyster mushrooms (our black oyster mushrooms work well too!)
2 Tbsp olive oil
1 tsp smoked paprika
¼ tsp salt
¼ tsp cayenne pepper
2 garlic cloves, minced
¼ cup barbecue sauce
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Shred Mushrooms: Preheat oven to 400°F (204°C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
Bake: Drizzle with 1 Tbsp of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
Sauté: Heat remaining 1 Tbsp oil in a large saute pan over medium high. Transfer cooked mushrooms to the pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos…or whenever you eat pulled pork!
Tips & Tricks *You can use regular oyster mushrooms if you can’t find king oysters, though you will need many more (about 3 heaping cups). Button or champignon mushrooms don’t work well in this recipe.
https://www.liveeatlearn.com/mushroom-pulled-pork/