Mushroom Pulled Pork Recipes

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MUSHROOM PULLED PORK



Mushroom Pulled Pork image

By shredding king oyster mushrooms, seasoning with spices, and baking, you can create a vegan mushroom pulled pork that rivals the real stuff!

Provided by Sarah Bond

Categories     Main Dishes

Time 30m

Number Of Ingredients 7

4 king oyster mushrooms*
2 Tbsp extra 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)

Steps:

  • Shred Mushrooms: Preheat oven to 400 degrees F (204 C). Clean mushrooms with a damp paper towel. Using two 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 around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
  • Sauté: Heat remaining 1 Tbsp oil in a large saute pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos...or whenever you eat pulled pork!

Nutrition Facts : Calories 163 kcal, Carbohydrate 15.4 g, Protein 0.3 g, Fat 10.2 g, SaturatedFat 1.3 g, Sodium 448 mg, Fiber 1.8 g, Sugar 6.9 g, ServingSize 1 serving

MUSHROOM PULLED PORK



Mushroom Pulled Pork image

By shredding king oyster mushrooms, seasoning with spices, and baking, you can create a vegan mushroom pulled pork that rivals the real stuff!

Provided by Live Eat Learn

Categories     Vegan     Vegetarian     Low-Carb     Pescatarian     Barbecue     Easy     Nut-Free     Dairy-Free     Shellfish-Free     Weekend Project     Gluten-Free     Egg-Free     Soy-Free     Peanut-Free     Tree Nut-Free     Grain-Free     Tomato-Free     Oven     Stove     Featured Shoppable

Time 30m

Yield 2

Number Of Ingredients 7

4 King Oyster Mushroom
2 tablespoon Extra-Virgin Olive Oil
1 teaspoon Smoked Paprika
1/4 teaspoon Salt
1/4 teaspoon Cayenne Pepper
2 clove Garlic
1/4 cup Barbecue Sauce

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Clean King Oyster Mushroom (4) with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
  • Drizzle with Extra-Virgin Olive Oil (1 tablespoon), Smoked Paprika (1 teaspoon), Salt (1/4 teaspoon), Cayenne Pepper (1/4 teaspoon) and Garlic (2 clove). Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
  • Heat remaining Extra-Virgin Olive Oil (1 tablespoon) in a large saute pan over medium high. Transfer cooked mushrooms to pan and add Barbecue Sauce (1/4 cup). Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant.
  • Serve warm on sandwiches, nachos, salads, tacos...or whenever you eat pulled pork!

Nutrition Facts : Calories 97 calories, Protein 0.5 g, Fat 7.0 g, Carbohydrate 8.6 g, Fiber 0.3 g, Sugar 6.0 g, Sodium 343.7 mg, SaturatedFat 1.0 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 5.7 g

PULLED MUSHROOM SLIDERS



Pulled Mushroom Sliders image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 1 serving (3 sliders)

Number Of Ingredients 5

Olive oil, for the pan
1 cup thinly sliced portobello mushrooms (thin strips)
1/4 cup barbecue sauce
3 slider rolls
1/2 cup shredded cheese

Steps:

  • Add a little olive oil to a saute pan and set over medium heat. Cook the mushroom strips in the pan until wilted and caramelized, about 5 minutes. Add the barbecue sauce and stir to coat in the sauce. Divide the mushrooms among the slider rolls and top with the shredded cheese.

PORK WITH MUSHROOM SAUCE



Pork with Mushroom Sauce image

Treat your family to a festive meal of pork tenderloin without spending hours in the kitchen. It's easy enough to prepare for weekday dinners and impressive enough to serve on special occasions.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pork tenderloin (about 1 pound)
3 tablespoons butter
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms
1 small onion, sliced
2/3 cup milk
1 tablespoon Dijon mustard
1-1/2 teaspoons cornstarch

Steps:

  • Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.

Nutrition Facts :

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