Black King Oyster vegan pulled "pork"
The stem on the Black King Oyster is the best part of the mushroom to eat. It is meaty and can be cut into medallions, chopped up, or used in a recipe like this. Just shred the stems and the caps and you are on the way to making something that can be used on sandwiches, nachos, tacos, and more.
The Black King Oyster mushrooms are available at JCB Gourmet Mushrooms from the fall to about June.
This recipe is adapted from Sarah Bond at Live Eat Learn.
Black King Oyster mushroom pulled "pork"
- 4 Black King Oyster mushrooms
- 2 Tbsp extra virgin olive oil, divided
- 1 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 2 cloves minced garlic
- 1/4 cup BBQ sauce
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.
Drizzle with 1 Tbsp of oil, paprika, salt, cayenne and garlic. Toss around to evenly coat the mushrooms.
Bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
Heat remaining 1 Tbsp oil in a large sauté pan over medium. 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, tacos, poutine, mac and cheese, or whatever you want with vegan pulled pork.
ADAPTED FROM: Sarah Bond. "Mushroom Pulled Pork - Live Eat Learn." Liveeatlearn.com. 2022.