Pulled Mushrooms

• Preheat the oven to 350 °F (175°C) and line a baking sheet with parchment paper. Set aside.
• Clean the mushrooms. Run the king oyster mushrooms under cold water to remove any possible dirt. Pat them dry using kitchen paper towels.
• 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.
• Toss with oil. Transfer the shredded mushrooms to the prepared baking sheet. Drizzle with the oil and use your hands to toss the mushrooms. Spread the shredded mushrooms into an even layer on the baking sheet. It’s best if they don’t overlap.
• Bake. Bake the shredded mushrooms for about 20 minutes. Note: Keep an eye on the mushrooms after 15 minutes to make sure they don't get too golden brown.
• Transfer to a bowl. Once the mushrooms appear dryer, remove them from the oven and transfer them to a mixing bowl. Set aside.
• Combine the sauce ingredients. Add all of the barbecue sauce ingredients to a small bowl. Stir using a spoon or a whisk until well combined.
• Coat the mushrooms with the sauce. Pour the BBQ sauce into the bowl containing the mushrooms and toss to coat.
• Sauté. Heat a tablespoon of oil in a large non-stick over medium heat. Once hot, add the shredded mushrooms with the marinade and sauté for about 5 minutes, stirring regularly until almost no sauce remains.
• Remove from the heat and serve! You can use them to fill burgers, sandwiches, wraps, etc. You can store these mushrooms in the refrigerator for up to 3 days.