By shredding king oyster mushrooms, seasoning with spices, and baking, you can create a vegan mushroom pulled pork that rivals the real stuff! The perfect pulled pork alternative for sandwiches, tacos, nachos…or whenever you need vegan pulled pork.
This is one of the most popular recipes on Live Eat Learn. And for good reason! This pulled mushrooms recipe is:
- Stupid easy, just shred, bake and saute.
- Meat eater approved, just check the comments!
- A fun new technique to add to your vegetarian dinner recipe arsenal.
And the thing is, I didn’t even like mushrooms when I first created this recipe back in 2018. But this recipe changed it all for me. Now, mushrooms are one of my favorite ingredients to cook with, and we have dozens of mushroom recipes on the site.
This vegan pulled pork doesn’t use just any mushroom though. We’re using unique and delicious oyster mushrooms to create a texture and flavor similar to pork. Ready to try out your new favorite vegetarian meat substitute? Let’s cook!
Ingredients for vegan pulled pork
You just need a handful of ingredients to make this vegan pork.
- King Oyster Mushrooms: The thick stem shreds into perfectly “pulled pork” pieces. Find king oyster mushrooms in almost any or Asian supermarket and some health food stores. You can substitute blue oyster mushrooms if needed (about 3 heaping cups worth).
- Spices: The spices can be adapted to what you like, but we tend to use smoked paprika (for that roasted flavor), salt, and a bit of cayenne.
- BBQ sauce: It’s not a pulled pork alternative without the best BBQ sauce! We love Sweet Baby Ray’s around here, but any will do.
How to make pulled Mushrooms
To make this finger-smacking tasty vegan alternative pulled pork, you’ll just toss the shredded mushroom in spices and bake until the edges are all crispy. Baking first and then sautéing gives the mushrooms a firmer texture that more closely resembles pulled pork.
Step 1: Shred
Wipe dirt off of mushrooms, then shred them into fine pieces using two forks. You can finely chop the caps and incorporate them in to (no waste here!) The more finely you shred the mushrooms, the less chewy they will be once cooked.
Step 2: Bake
Drizzle with mushrooms with a bit of oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, really making sure the spices are worked into every piece (I like to mush it around with my hands). Bake bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
FAVORITE SHEET PAN
This large nonstick sheet pan is one of my everyday favorites!
Step 3: Sauté
Now to infuse the pulled mushrooms with that BBQ flavor! Transfer the cooked shredded mushrooms to a saute pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant.
Voila! You now have BBQ mushrooms that you can serve warm on sandwiches, nachos, salads, tacos…or whenever you eat pulled “pork”!
More ways to use oyster mushrooms
Now that you’ve fallen in love with oyster mushrooms, here are a few of our favorite oyster mushroom recipes to inspire your vegetarian cooking!
- Vegetarian Philly Cheesesteak made with flavorful oyster mushrooms? Yes please (this went viral on Tastemade!)
- Buttermilk Fried “Chicken” isn’t chicken…and it’s not even fried. Battered oyster mushrooms cooked in the air fryer!
- Pulled Mushroom Tacos seasoned with TexMax flavors and loaded with toppings.
- 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°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!
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