BBQ Pulled "Pork" Mushrooms - King Trumpet

BBQ Pulled "Pork" Mushrooms - King Trumpet

We love to modify this amazing recipe link below with our own additional flares including locally grown microgreens from MI-Grow! 

https://www.liveeatlearn.com/mushroom-pulled-pork/

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 60 g

 

Instructions 

  • 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 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.
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