Black King Oyster BBQ: Pulled Mushroom Sandwich

What you'll need

• 10oz Black Oyster mushrooms, shredded with a fork
• 2 TBSP tamari or coconut aminos
• 2 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground black pepper
• Pinch of sea salt
• 2TBSP maple syrup (optional, for balance)
• 1 tsp apple cider vinegar
• ½ cup unsweetened tomato paste
• ½ tsp ground mustard
• 1 clove garlic, minced
• ¼ tsp cayenne (optional)
• Water, to thin (about 2–4 tbsp)
• Whole grain or sprouted buns, lightly toasted
• Shredded red cabbage, pickled onions, or pickles
• Fresh cilantro or parsley (optional)
• Scoop of avocado (optional)

How to make it

1. 01

   Use a fork to shred the mushroom stems lengthwise and thinly slice the caps.

2. 02

   Dry saute mushrooms in a skillet over medium heat until they release moisture. Stir occasionally.

3. 03

   In a bowl, whisk together

4. 04

   ½ cup unsweetened tomato paste 2 tbsp date syrup or maple syrup 1 tbsp apple cider vinegar 1 tbsp tamari or coconut aminos 1 tsp smoked paprika ½ tsp ground mustard 1 clove garlic, minced ¼ tsp cayenne (optional) Water, to thin (about 2–4 tbsp).

5. 05

   Adjust seasoning and consistency to taste. (add water to thin)

6. 06

   Toss raw mushrooms with the BBQ sauce. Let sit for 10–15 minutes to absorb flavor. (overnight is even better, if you're patient!)

1. 07

   Heat a nonstick or cast iron skillet over medium-high. Add mushrooms and sauté until desired texture. Flip often. (Optional: Add a splash of broth or water if needed. Add oil only after mushrooms have sweated, if using.) Layer BBQ mushrooms onto toasted buns. Top with cabbage, pickles, avocado, and fresh herbs if desired. Serve hot and savor the smoky umami punch.