MUSHROOM PULLED PORK
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Mushroom Pulled Pork
By shredding king oyster mushrooms, seasoning with spices, and baking, you'll be able to create a vegan mushroom pulled red meat that rivals the actual stuff!
INGREDIENTS:
4 king oyster mushrooms*
2 Tbsp additional 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
INSTRUCTIONS:
Shred Mushrooms: Preheat oven to 400 stages F (204 C). Clean mushrooms with a humid paper towel. Using NULL 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 round to lightly coat the mushrooms, then bake for 20 minutes, or till mushrooms are somewhat crispy and brown at the edges.
Sauté: Heat ultimate 1 Tbsp oil in a big saute pan over medium high. Transfer cooked mushrooms to pan and upload BBQ sauce. Stir and prepare dinner for three to 5 minutes, till combination is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos…or once you devour pulled pork!
NOTES
*You can use usual oyster mushrooms in the event you can’t discover king oysters, although you'll want many additional (about 3 heaping cups). Button or champignon mushrooms don’t work nicely on this recipe.
NUTRITION:
Calories: 163kcal | Carbohydrates: 15.4g | Protein: 0.3g | Fat: 10.2g | Saturated Fat: 1.3g | Sodium: 448mg | Potassium: 71mg | Fiber: 1.8g | Sugar: 6.9g | Calcium: 10mg | Iron: 0.2mg
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