And after a brief hiatus, we’re back to talking about Golden Oyster Mushrooms and what we did with our foraged haul from a few weeks ago! Since these mushrooms hold up well and soften as you cook the, we wanted to see if they’d be a good substitute for pulled pork in a bbq sandwich! They were! We infused our “pulled mushroom” dish with spinach and onions as they cooked, and then we added in our BBQ sauce…and the textures and flavours were exactly as we had hoped! Lastly, we opted to use cheese (which we normally don’t do for mushrooms with seafoody flavour notes…but we shredded some creamy havarti, which melted perfectly and paired with the BBQ sauce really well!
We served our sandwiches with fresh boiled corn on the cob…but we think other classic BBQ pairings like Kaleslaw, Coleslaw, Yellow Bean French Fries, or Sweet Potato Wedge Fries, or even Parmesan Truffle Fries (to double down on the mushroom) would go very well instead.
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 25 Minutes
Ingredients:
- Golden Oyster Mushrooms
- Onion
- BBQ Sauce of your choice
- Greens of your choice…we used arugula and spinach
- Shredded Cheese of your choice. We used Havarti, but Gouda would be great too.
Method:
- Dice or thinly slice your onion.
- Heat a little oil in a pan, and add your onions to begin to cook over low heat.
- Rinse any dirt and residue off your mushrooms, and remove the stems. Then, slice into ribbons.
- Add your mushrooms to the pan, and cook until they soften and release their liquids.
- Add spinach, and allow to wilt while the liquids in your pan evaporate.
- When the liquids are all gone, add in your BBQ sauce, and stir to combine.
- As your BBQ sauce heats up with your “pulled mushrooms,” prep your buns, and add any cheese as you please.
- Scoop your mushroom mixture onto your buns.
- Devour, and enjoy!
