World Famous BBQ Pulled Mushroom Sandwich 2.0 (Vegan Pulled Pork Sandwich) | The Wicked Kitchen
It's baaaaaaaack! Here's a 2.0 version of one of our most popular recipes—the BBQ Pulled Mushroom Sandwich! Yes, this is a recipe we've previously shared, but now we've dusted it off and given it a more streamlined, to-the-point treatment for your viewing pleasure.
We're talking game-changing techniques and flavors with this recipe...sweet and sticky barbecue sauce with the incredible seared and roasted king oyster mushroom shreds sandwiched in between a buttery toasted bun...this is the kind of indulgent treat that will blow some minds and make many happy eaters in your house when you make this! Perfect for weekend sports watching or a 30-minutes or less weekday meal, this amazing vegan recipe will very likely become a regular in your rotation. Recipe below!
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BBQ PULLED MUSHROOM SANDWICH
Ingredients:
6 king oyster mushrooms, 'pulled'
1/2 tsp granulated garlic
2 tbsp onion/sage/parsley seasoning blend (or whatever you like/can find)
1/2 tsp salt
1/2 tsp black pepper
1 tbsp vegetable oil
16 oz (454g) barbecue sauce
Splash of beer (optional)
Squishy burger buns
Vegan butter, for the buns (optional)
Instructions:
Preheat the oven to 400ºF/200ºC.
Get your pan heating over medium-high heat.
Shred/pull the mushrooms by running a fork along the fibers, away from the cap. Pull apart with fingers and place the shreds into a large mixing bowl.
Add the granulated garlic, seasoning blend, salt and pepper to the bowl of shreds and gently toss to coat evenly.
Add the oil to the hot pan, swirl to coat the entire surface, then add the mushrooms. Spread the mushrooms around the pan evenly, then let them sear for about 5-6 minutes, stirring occasionally. You want the shrooms to get browned and some crispy bits to form, so don't move them around too much. Give them time for the water to cook out and then let the heat do its magic.
Once the mushrooms are looking good, transfer them back to the mixing bowl and add the BBQ sauce. If you'd like, add a splash of beer to the sauce to thin it out. Totally optional.
Stir the mushrooms in the sauce to coat evenly, then spread onto a parchment paper lined baking sheet.
Pop the shrooms into the oven and roast for about 10-12 minutes, giving them a quick stir about halfway through.
When the mushrooms are done, remove from the oven and set aside.
If you're making sandwiches, get your pan hot again. Butter (vegan) each side of your squishy buns and place them butter side down in the hot pan. Keep an eye on them and remove once they've reached your desired level of toasting.
Assemble the sandwiches and pig out! (Don't forget to stop and take the occasional breath.)
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The best King oyster mushroom recipe I've ever made. King oyster mushroom and eggs
#ASMR #Kingoystermushroomandeggs #Kingoystermushroomrecipe
- Title: The best King oyster mushroom recipe I've ever made. King oyster mushroom and eggs
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Hello everyone and welcome to Cooking Delicious Food. I usually love to cook and love food. I will share a dish here every day, you can learn and try, hope everyone's life is better and better. Friends who love food can subscribe. Remember to press the small bell.
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** INGREDIENTS:
King oyster mushroom
salt
Black pepper
Chili powder
1/2 onion
2 eggs
cooking oil
green onion
** BAHAN:
jamur tiram raja
garam
Lada hitam
Bubuk cabai
1/2 bawang bombay
2 telur
minyak goreng
bawang hijau
**INGREDIENTES:
Cogumelo de ostra rei
sal
Pimenta preta
Pimenta em pó
1/2 cebola
2 ovos
óleo de cozinha
cebola verde
Absolute BEST Vegan Air-Fried Buttermilk Oysters
Get the recipe and macronutrients here -
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Stir Frying Oyster Mushrooms In an Induction Wok
Trying Every Type Of Mushroom | The Big Guide | Epicurious
Join Chef Adrienne Cheatham for a deep dive into everything you’d ever need to know about cooking with mushrooms. What’s the best preparation for each variety? Which can swap in and out of recipes with ease? Chef Adrienne will break it all down, giving you the knowledge and confidence you need to be successful in all your mushroom endeavors.
Follow Chef Adrienne on Instagram at @chefadriennecheatham
--
0:00 Introduction
1:06 Chapter 1 - The Big Three
1:44 White Button
3:23 Cremino
4:21 Portobello
7:19 Chapter 2 - Woody Mushrooms
7:40 Shiitake
8:59 Enoki
9:37 Maitake
13:43 Chapter 3 - Oysters, Trumpets, & Lion’s Mane, Oh My!
13:58 Oyster
16:14 Lion’s Mane
17:18 Reishi
18:09 King Trumpet
21:00 Chapter 4 - Specialty Mushrooms
21:24 Hedgehog
22:41 Chanterelle
23:15 Porcini
23:46 Morel
24:34 Black Truffle
Special thank you to Smallhold for providing mushroom grow kits for this episode. To check out their grow kits or purchase other mushrooms they grow head to
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“WE HAVE JUST LEFT REALITY” with this crispy Fried Oyster Mushroom Recipe!
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LEARN HOW TO MAKE CRISPY FRIED OYSTER MUSHROOMS THAT TASTE LIKE VEGAN FRIED CHICKEN(ISH)
LAY HO MA (how's it going in Cantonese)! This recipe is so incredibly crispy and delicious, you'll fry out of this world ;) Join me in this episode and learn how to make an addictive crispy fried oyster mushroom recipe that looks and tastes like fried chicken (sort of). Let's begin
Ingredients:
150g oyster mushrooms
1 1/2 cup flour
3/4 cups almond milk (
1/2 tbsp apple cider vinegar
2 tsp salt
pepper to taste
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp cinnamon
1/4 cup chickpea mayo (
1-2 tbsp sriracha
2 cups avocado oil
few sprigs parsley
lemon wedges to serve
Directions:
1. Set up your work station with 2 plates and add 1 cup of flour onto one of the plates. Stir the apple cider vinegar into the almond milk and let it sit for a couple of minutes
2. Add 1/2 cup flour to another plate, season with salt, and pour in the almond milk. Whisk to dissolve the flour. Then, add a generous pinch of salt to the other plate followed by some pepper, oregano, onion powder, garlic powder, smoked paprika, cumin, and cinnamon. Mix to combine
3. Coat the oyster mushrooms in the dry mix, then in the wet mix, and again in the dry mix (replenish the flour or almond milk as needed). Repeat until all of the oyster mushrooms are coated
4. Make the dipping sauce by mixing together the chickpea mayo and sriracha
5. Pour the avocado oil into a frying pan and heat up on medium heat for 2-3min. Stick a bamboo chopstick into the oil, if there are a lot of fast moving bubbles, it's ready
6. Carefully place in the oyster mushrooms. Fry in small batches to prevent overcrowding the pan. Cook for 3-4min. Flip the mushrooms over and cook for another couple of minutes
7. Carefully transfer the fried mushrooms onto a cooling rack and let them rest for a minute or so before serving
8. Serve with a sprinkle of salt, chopped parsley, and some lemon wedges
*When you're sure the oil is cool, you can strain it out and reuse
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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