BBQ Pulled Mushrooms

Shortly after making my pulled mushroom bánh mì, I realized the filling was so good that it could be served on its own with other dishes.

While the original mushroom filling relied on an Asian-inspired five-spice sauce, I chose to go a different way with this one: tossing them with a smoky barbecue sauce!

The principle stays the same: King oyster mushrooms are shredded into meaty strips, baked, and then glazed with a flavorful sauce. You can then use them in basically any dish. From burgers to wraps and rice bowls, these are incredibly versatile, and I have no doubt you will love them as much as I do!

⭐️ Why You Should Try It

Natural meatiness.

Who would have guessed that a simple vegetable like mushrooms could transform into a wonderful meat alternative?! King oyster mushrooms, once shredded and slightly dehydrated in the oven, imitate the texture of pulled pork to (almost) perfection. Or at least, it makes a very convincing alternative for us non-meat eaters.

The secret to getting a meaty quality is to toss the shredded mushrooms with oil, giving them the needed fattiness, and baking them until they get dryer, creating a firmer, meatier bite.

Bold flavors.

Once the mushrooms have passed the texture check, I toss them with a flavor-packed homemade BBQ sauce made with a few pantry ingredients such as ketchup, apple cider vinegar for some tang, mustard for a hint of spiciness, and soy sauce and vegan Worcestershire sauce to add a touch of umami.

The result is saucy pulled mushrooms that are balanced with an addictive blend of sweet, savory, tangy, and subtly smoky flavors!

Versatile.

What’s great about these BBQ pulled mushrooms is that they can be used in a multitude of ways. From adding them to your plain bowl of white rice to incorporating them into wraps, burgers, or bao buns, they are SO versatile!

🍄 Ingredient Notes

King oyster mushrooms

Not familiar with king oyster mushrooms? These edible fungi are known for their thick stems and flat caps. They typically measure between 3.5 to 5 inches (9 to 12 cm) in length and have a firm and dense stem.

What’s so special about these mushrooms is that you can use a fork to shred the stem into thin and super meaty strips!

Where to buy: You can find king oyster mushrooms in the refrigerated section of most well-stocked Asian supermarkets or in large produce markets.

Note: For information, the total weight of the three mushrooms I used was about 7 ounces (200 g). If your mushrooms are smaller, you might have to use up to four pieces.

Ketchup

Ketchup makes the base of the homemade barbecue sauce. While I personally prefer using organic ketchup, you can use any brand you like.

Speaking of ketchup, I just want to mention that depending on the brand, the color of your sauce may vary slightly – this doesn’t affect the flavor, though. In my experience, Heinz organic ketchup tends to create a darker sauce compared to the regular one.

Yellow mustard

For a hint of spiciness. Any yellow mustard will work, but I recommend picking Dijon mustard if you can find it. It is sharper and spicier compared to yellow mustard from brands such as French’s, for example.

Sugar

Since I generally find most barbecue sauces too sweet, I use a relatively lower amount of sugar in this one. You can use granulated sugar, light brown sugar, or maple syrup.

Apple cider vinegar

I picked apple cider vinegar to add some tang. Don’t stress this out, any vinegar will work.

Vegan Worcestershire sauce

Worcestershire sauce is a key ingredient here, adding depth and complexity to the sauce. It also reinforces the meatiness of the mushrooms.

Note: Ensure you are using vegan Worcestershire sauce. The regular one is unfortunately not vegan as it contains anchovies.

Soy sauce

Although soy sauce is not a common ingredient in traditional BBQ sauce, I like to add a splash of it for extra saltiness and a boost of umami.

Spices

For the spices, I went with smoked paprika, black pepper, and onion powder to infuse the sauce with more flavors. If you don’t have smoked paprika, simply use regular paprika.

Liquid smoke

Finally, liquid smoke recreates the vibe of food that has been slowly cooked over a charcoal grill, giving the mushrooms a warming smokiness.

🥣 How to Make It

1. Shred the mushrooms

1. Clean the mushrooms. Run the king oyster mushrooms under cold water to remove any possible dirt. Pat them dry.
2. Shred them. Slice each mushroom in half, lengthwise. Then, use a fork to shred the mushrooms into thin strips. Your goal is to create a texture similar to pulled pork.

2. Toss with oil

1. Toss with oil. Transfer the shredded mushrooms to a baking sheet lined with parchment paper. Drizzle with the oil and use your hands to toss them.
2. Spread them. Spread the shredded mushrooms into an even layer on the baking sheet. It’s best if they don’t overlap.

3. Bake

1. Bake. Pop the mushrooms into the oven and bake for about 20 minutes. Note: This step dehydrates the mushrooms, giving them a meatier texture.
2. Transfer to a bowl. Once the mushrooms appear dryer, remove them from the oven and transfer them to a mixing bowl. Set aside.

4. Make the sauce

1. Combine the sauce ingredients. Add all of the sauce ingredients to a small bowl. Stir using a spoon or a whisk until well combined.

5. Toss the mushrooms

1. Coat the mushrooms with the sauce. Pour the BBQ sauce into the bowl containing the mushrooms and toss to coat.

6. Sauté

1. Cook. Finally, transfer the mushrooms and the sauce to a non-stick skillet and sauté over medium heat for about 5 minutes or until almost no sauce remains.

Tip: Stir very regularly to prevent the mushrooms from sticking to the bottom of the pan.

🌶️ Variations

• Add a kick of heat: Add a teaspoon or two of sriracha or sweet chili sauce.
• Make it herby: Either stir in 1/4 teaspoon of dried herbs such as oregano, thyme, or rosemary directly into the sauce or incorporate chopped fresh herbs like basil or scallions after cooking.
• Make it garlicky: Sauté 1 minced clove of garlic in a teaspoon of oil before adding the mushrooms.

🍚 Where to Use It

You can use these mushrooms in:

• Wraps and sandwiches: These pulled mushrooms make a delicious filling for tortillas, banh mi, classic French baguettes, or sandwiches!
• Burgers or bao buns: Use them to make pulled “pork” burgers or incorporate them into bao buns!
• As part of Buddha bowls: Serve them over a bed of white or brown rice alongside sautéed greens, sliced cucumber, edamame, and your sauce of choice for a hearty and nutritious meal.

💬 FAQ

I hope you’re going to love these pulled king oyster mushrooms! They make a versatile and all-natural meat alternative that is perfect for anyone looking to swap out traditional options like tofu, seitan, or TVP. Plus, they are super saucy and pack complex flavors!

🍗 More Meat Alternatives

The Best Vegan Chicken

Vegan Sausages (Frankfurter)

The Best Vegan Meatballs

Vegan Bologna (Chả Lụa)

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!