Dinner · From Adam's kitchen
Veggie BBQ Pulled Mushrooms
Shredded king trumpet mushrooms cooked with caramelized onions and a smoky, sweet, spicy BBQ seasoning. They look and eat like pulled pork. Pile them on a bun with slaw.
- Serves
- 4
- Skill
- Easy
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
Method
Sweat the onions (5 min)
Heat the oil in a large pot over medium-high heat. Add the onions.
Ready whenThey look shiny and soft and are starting to release liquid.
Caramelize (15 min)
Add the water and lower the heat to medium-low. Cook, stirring every few minutes.
Ready whenThe onions are light golden brown, soft, and sweet-smelling.
Meanwhile, shred the mushrooms (10 min)
Run a fork down the length of each mushroom to pull it into long strands, or tear it with your hands.
WhyLong, thin shreds give that stringy "pulled" texture.
Cook the mushrooms (10 min)
Add the mushrooms and raise the heat to medium-high. As they cook, add the vinegar and the rest of the seasonings.
Ready whenThe mushrooms have shrunk to about half their size and the sauce is thick and sticky.
Rest (5 min)
Take the pot off the heat and let it rest 5 minutes so the sauce sets up. Top with cilantro.
Serve
Pile onto toasted buns and top with honey-lemon slaw. Buffalo sweet potatoes make a great side.
Make it cheffy
Crisp the edges
How
After cooking, spread the mushrooms on a baking sheet and broil on high for 3-4 minutes, until the tips get crispy.
Why
Crispy edges mixed with saucy strands mimic the "bark" on real pulled pork.
Swaps
- King trumpet → oyster mushrooms (shred by hand).
- Honey → maple syrup (vegan).
Make ahead & storage
Make ahead
Make it a day ahead; the flavor deepens.
Storage
Fridge up to 3-4 days. Reheat in a skillet over medium heat with a splash of water.
Macros per serving
Estimate- Calories
- about 190
- Protein
- about 4 g
- Carbs
- about 20 g
- Fat
- about 12 g
Per serving, based on 4 servings and 4 medium king trumpet mushrooms (about 1 lb). Bun and slaw not included.