Back in March I had seven days break between completing my lord's proposition and starting my temporary position with Unilever. Also, in that week I concocted a tempest. A tropical storm. A tropical storm of the considerable number of plans to be shared on the blog within a reasonable time-frame so I could concentrate on making popsicles for the destined to-be (the following spring!) cookbook. In any case, at that point I made this mushroom pulled pork and my arrangement almost vacated the premises. Since I love the stuff such a lot of that I needed to share it ASAP!
In any case, I was unable to share it. Since mushroom week was so far away and my Type A character was not going to part from our included fixing convention. So I sat. What's more, paused. And afterward unexpectedly summer came and as though it were Christmas… MUSHROOM WEEK is HERE! Thus, companions, I can at long last offer one of my most loved new plans with you.
We make this veggie lover pulled pork no not exactly once every week, now and then with an alternate mix of flavors or sauce, however consistently with a similar center: ruler shellfish destroyed with a fork + heated until the edges are fresh. The pulled pork adoring tulip-man joyfully bays them down on sandwiches, servings of mixed greens, nachos, and tacos. Prepared to evaluate your new most loved veggie lover meat substitute?
- 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 60 g
- 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!
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