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BBQ Pulled Mushrooms Recipe

This BBQ Pulled Mushrooms Recipe is a smoky, savory, and satisfying plant-based alternative to traditional pulled BBQ dishes. Made with tender mushrooms cooked in rich barbecue sauce, it delivers bold flavour, juicy texture, and a quick, healthy meal perfect for sandwiches, bowls, or tacos.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 220 kcal

Ingredients
  

Main Ingredients:

  • 500 g oyster mushrooms or king oyster mushrooms or mixed mushrooms
  • 1 tablespoon olive oil
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • ½ teaspoon salt adjust to taste

BBQ Sauce:

  • ¾ cup BBQ sauce store-bought or homemade
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon apple cider vinegar
  • 2 –3 tablespoons water or vegetable broth as needed

Optional Serving Ingredients:

  • Burger buns or sandwich rolls
  • Coleslaw
  • Pickles
  • Fresh herbs parsley or cilantro

Instructions
 

Step 1: Prepare the Mushrooms

  • Clean mushrooms gently with a damp cloth or paper towel.
  • Tear or shred them into long, thin strips using your hands or a fork. This shredding technique helps mimic a “pulled” texture similar to classic BBQ dishes.

Step 2: Saute the Base

  • Heat olive oil in a large skillet over medium heat.
  • Add sliced onion and cook for 4–5 minutes until soft and slightly caramelised.
  • Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 3: Cook the Mushrooms

  • Add shredded mushrooms to the pan.
  • Spread evenly and allow them to cook without stirring for 2–3 minutes to develop browning.
  • Stir occasionally and cook for 8–10 minutes until mushrooms release moisture and begin to caramelise.

Step 4: Season the Mixture

  • Sprinkle smoked paprika, chili powder, cumin, salt, and black pepper over the mushrooms.
  • Toss well to evenly coat the mushrooms with spices.

Step 5: Add BBQ Sauce

  • Pour in BBQ sauce, tomato paste, soy sauce, maple syrup, and apple cider vinegar.
  • Stir thoroughly to combine.
  • Add a little water or vegetable broth if needed to loosen the sauce.

Step 6: Simmer and Develop Flavour

  • Reduce heat to low and simmer for 10–15 minutes.
  • Stir occasionally until sauce thickens and mushrooms become tender and glossy.

Step 7: Taste and Adjust

  • Taste and adjust seasoning — add more salt, sweetness, acidity, or spice depending on preference.
  • Step 8: Serve
  • Serve hot on toasted buns, over rice bowls, inside tacos, or alongside roasted vegetables.

Notes

  • Best mushrooms to use: Oyster mushrooms and king oyster mushrooms work best because they naturally shred into fibrous strands that resemble pulled meat.
  • Texture tip: Allow mushrooms to brown slightly before adding sauce — this enhances flavour depth.
  • Make it smoky: Add a drop of liquid smoke for authentic BBQ flavour.
  • Spicy variation: Add cayenne pepper or hot sauce for heat.
  • Oil-free option: Use vegetable broth instead of oil for sauteing.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze for up to 2 months; thaw overnight before reheating.
  • Reheating: Warm on stovetop with a splash of water or broth to maintain moisture.
  • Mushrooms are naturally low in calories (around 35 calories per 100 g for oyster mushrooms), making this dish a lighter alternative to traditional BBQ meals.