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Meatless Mondays: Mushroom Pulled “Pork”

Hubby and I spent the weekend in Baltimore. We had the pleasure of attending Vegan SoulFest 2018 and visiting with friends. Yesterday, they took us to a lively farmer’s market in the city where we purchased (among many other things), oyster mushrooms. I have had them in restaurants but never cooked them myself.

We ended up using a recipe from liveeatlearn com and I can’t wait to try it again.

Here’s the recipe:

Ingredients

  • 4 king oyster mushrooms*
  • 2 Tbsp extra virgin olive oil 30 mL, divided
  • 1 tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp cayenne pepper
  • 2 cloves garlic minced
  • ¼ cup BBQ sauce
  1. Shred mushrooms.Preheat oven to 400 degrees (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.

  2. 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.

  3. Sauté: Heat remaining 1 Tbsp oil in a large saute pan over medium high. Transfer cooked mushrooms to 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!

    We chose to serve it on a wheat bun with my husband’s version of deviled potaties. Definitely looking forward to eating this dish again.

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