By shredding oyster mushrooms, seasoning with spices, and baking, you can create a vegan mushroom pulled pork that rivals the real stuff!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 servings
Calories 163 kcal
3 heaping cups of FreshlyGrounds oyster mushrooms
2 Tbsp extra virgin olive oil
1 tsp smoked paprika
¼ tsp salt
¼ tsp cayenne pepper
2 cloves garlic minced
¼ cup BBQ sauce
Shred Mushrooms: Preheat oven to 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 or tacos.
Adapted from https://www.liveeatlearn.com