Grow Something Delicious Today!
A Crowd Favorite...
Black King Oyster
BBQ
Hand-shredded
in a rich house BBQ sauce. It’s hearty, satisfying,
and unbelievably flavorful.
Total Time:
Makes: 3-4 Sandwiches
Ingredients
Mushrooms
-
10oz Black Oyster mushrooms, shredded with a fork
-
1 tbsp tamari or coconut aminos
-
1 tsp smoked paprika
-
½ tsp garlic powder
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½ tsp onion powder
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¼ tsp ground black pepper
-
Pinch of sea salt
-
1 tsp maple syrup (optional, for balance)
-
1 tsp apple cider vinegar
BBQ Sauce
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½ cup unsweetened tomato paste
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2 tbsp date syrup or maple syrup
-
1 tbsp apple cider vinegar
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1 tbsp tamari or coconut aminos
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1 tsp smoked paprika
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½ tsp ground mustard
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1 clove garlic, minced
-
¼ tsp cayenne (optional)
-
Water, to thin (about 2–4 tbsp)
For Serving
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Whole grain or sprouted buns, lightly toasted
-
Shredded red cabbage, pickled onions, or pickles
-
Fresh cilantro or parsley (optional)
-
Scoop of avocado (optional)
Instructions
Shred and prep the mushrooms
Use a fork to shred the mushroom stems lengthwise. Thinly slice the caps.
Cook mushrooms in a skillet over medium heat until they release moisture. Stir occasionally.
Make the BBQ sauce
In a bowl, whisk together all BBQ sauce ingredients.
Adjust seasoning and consistency to taste. (add water to thin)
Season and marinate
Toss raw mushrooms with the BBQ sauce.
Let sit for 10–15 minutes to absorb flavor.
(overnight is even better, if you're patient)
Sauté
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.)
Assemble the sandwich
Layer BBQ mushrooms onto toasted buns.
Top with cabbage, pickles, avocado, and fresh herbs if desired.
Serve hot and savor the smoky umami punch.
