Description
Smoky and saucy BBQ pulled mushrooms made with shredded king oyster mushrooms simmered in rich barbecue sauce for a bold and satisfying plant based meal.
Ingredients
Units
Scale
- 500 grams king oyster mushrooms or portobello mushrooms, shredded or thinly sliced
- 1 tablespoon olive oil, about 15 milliliters
- 1 small onion, finely chopped, about 100 grams
- 3 cloves garlic, minced
- 1 cup barbecue sauce, about 240 milliliters
- 1 teaspoon smoked paprika
- 1 tablespoon apple cider vinegar, about 15 milliliters
- 1 tablespoon brown sugar, about 12 grams
- 0.5 teaspoon salt, or to taste
- 0.5 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Sauté onion and garlic until soft and fragrant.
- Add shredded mushrooms and cook until moisture evaporates and mushrooms begin to brown.
- Stir in barbecue sauce, smoked paprika, apple cider vinegar, brown sugar, salt, and black pepper.
- Simmer for 8 to 10 minutes until sauce thickens and coats mushrooms evenly.
- Taste and adjust seasoning if needed.
- Serve warm in sandwiches, wraps, or bowls.
Notes
- Do not overcrowd the pan to allow proper browning.
- Cook off excess moisture before adding sauce.
- Simmer gently to avoid burning the sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 14g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg