Mushroom Pulled Pork Recipes

MUSHROOM PULLED PORK

Steps:

• Shred Mushrooms: 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.
• 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!

MUSHROOM PULLED PORK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Clean King Oyster Mushroom (4) 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 Extra-Virgin Olive Oil (1 tablespoon), Smoked Paprika (1 teaspoon), Salt (1/4 teaspoon), Cayenne Pepper (1/4 teaspoon) and Garlic (2 clove). Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
• Heat remaining Extra-Virgin Olive Oil (1 tablespoon) in a large saute pan over medium high. Transfer cooked mushrooms to pan and add Barbecue Sauce (1/4 cup). 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!

MUSHROOM "PULLED PORK"

Steps:

• Combine the ketchup, brown sugar, balsamic vinegar, Worcestershire and paprika in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved, about 10 minutes. Set the BBQ sauce aside.
• Meanwhile, heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all the way through, 7 to 10 minutes. Set aside.
• In the same skillet, add the remaining 1 tablespoon oil and the garlic and onion; cook, stirring occasionally, until the onions have softened and browned slightly, about 5 minutes. Return the mushrooms to the skillet; add the BBQ sauce and stir.
• Place the bottom buns on a plate and top with the BBQ mushrooms and iceberg lettuce. Close the sandwiches and serve.