BBQ Pulled Mushrooms

 

Mushrooms are, by far,  one of the most underrated ways to make amazing plant based BBQ! Admittedly, I love mushrooms of every kind…...shitake, oyster, portobello, trumpets, lobster, chanterelle, you name it, I love it! There are over 10,000 types of edible mushrooms alone, so you can never run out of choices in mushrooms.  I have a local “mushroom guy” at my farmer’s market here in Colorado that puts aside new and fun mushrooms for me each week to try with my BBQ recipes and, each one really is just a bit different! For this recipe I am going to focus on trumpet and portobello mushrooms because they are easy to find at about any store, but please do explore to find the perfect shrooms for you and your family!

Ingredients

  • 2 Trumpet Mushrooms (Substitute Portobello or any other mushroom you like)

  • 1 Tbsp of Fool’s Gold Original or Salt & Sugar Free Rub

  • 1 cup of Fool’s Gold Original Sauce

Prep

  • Place whole Mushrooms into a mixing bowl

  • Massage the Rub into and on the whole mushrooms until they are all coated liberally.

Smoker Cooking

Temp: 225 | Time: 30-45 min | Woods: Hickory, Alder, Cherry

Oven Smoker Bag Cooking

Can also be used on any grill or over a campfire
Temp: 475 for 10 minutes then 375 for 15-20 minutes  | Time: 20-30 minutes | Woods: Hickory, Alder, Cherry

Range Top Smoker Cooking

Temp: Medium heat  | Time: 30  minutes | Woods: Hickory, Alder, cherry

Regular Range or Oven Cooking

It’s also possible to use your regular oven or stove (times and temps vary).  But, using a smoker or smoker bag will yield a more authentic “smoked bbq”flavor. Do NOT under any circumstances add liquid smoke to any of these recipes or I will hunt you down!  

Finish

Using a fork, shred the mushrooms by pulling the stems first, then mashing the caps. Finish on the stove in a hot skillet with Fool’s Gold Sauce (as much as you like) . . . and leave some sauce for dipping, if that’s your thang like it is mine!  

Serve

Serve with coleslaw on a piece of bread or bun and a side of pit beans and mac-n-cheese!  The leftovers, if they make it that far, are great for tacos, pizza, in tofu scrambles and soups!

 
MainBrian Rodgers