King oyster mushrooms… the other other white meat!
I never used to like mushrooms but they’ve slowly grown on me over the years and when I went vegan, really embraced this edible fungus! I’ve seen king oyster mushrooms in the store but have always shied away from them because I didn’t know how to prepare them.
Until I found this recipe.
This is the second time I made this recipe – and I doubled it because there wasn’t enough last time! SO delicious!
Don’t be intimidated by this mushroom – easy to shred and an easy recipe, this is definitely my summer favorite dish!
- 4 king oyster mushrooms
- 2 Tbsp extra virgin olive oil 30 mL, divided
- 1 tsp smoked paprika
- ¼ tsp salt
- ¼ tsp cayenne pepper
- 2 cloves garlic minced
- ¼ cup BBQ sauce
- Shred Mushrooms: Preheat oven to 400 degrees F (204 C). Clean mushrooms with a damp paper towel. Using a fork, 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!