King Oyster Mushroom Pulled Pork
By shredding king oyster mushrooms, seasoning with spices, and baking, you can create a vegan mushroom pulled pork that rivals the real stuff! Perfect on sandwiches, tacos, nachos…or whenever you need pulled pork.
Back in March I had a week break between finishing my master’s thesis and beginning my internship with Unilever. And in that week I cooked up a storm. A hurricane. A typhoon of all the recipes to be shared on the blog in the foreseeable future so I could focus on creating popsicles for the soon-to-be (next spring!) cookbook. But then I made this mushroom pulled pork and my plan nearly went out the window. Because I love the stuff so much that I wanted to share it ASAP!
But I couldn’t share it. Because mushroom week was so far away and my Type A personality was not about to break from our featured ingredient tradition. So I sat. And waited. And then suddenly summer came and as if it were Christmas…MUSHROOM WEEK is HERE! And so, friends, I can finally share one of my most favorite new recipes with you.
We make this recipe no less than once a week, sometimes with a different blend of spices or sauce, but always with the same core: king oysters shredded with a fork + baked til the edges are crispy. The pulled pork loving tulip-man happily gulfs them down on sandwiches, salads, nachos, and tacos. Ready to try out your new favorite vegetarian meat substitute?
Mushroom Pulled Pork
- 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
Shred Mushrooms: Preheat oven to 400 degrees 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!
*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.