Pulled Lion’s Mane Mushroom, BBQ-Style
Pulled lion’s mane mushroom cooked low and sticky with BBQ sauce, onion, and garlic, finished with crisp edges and a rich savoury depth.
Lion’s mane mushrooms are all the rage at the moment. Both for their delicious taste and fibrous texture that makes for a great meat alternative, as well as the growing evidence of impressive cognitive benefits. This pulled lion’s mane mushroom recipe makes the most of that meaty texture that softens and shreds as it cooks, taking on the smokey flavours of classic BBQ. The result is an extremely satisfying, plant-based filling that works well anywhere you’d usually use pulled meat.
From Pulled Pork to Pulled Mushrooms
Before I went veggie, one of my favourite meat based lunches was a pulled pork sandwich. A soft bap with a sticky sweet filling, and something sharp on top. Jackfruit, the classic pulled pork alternative, never did it for me. It never tasted meaty, and the texture was just off. So I began experimenting with mushrooms. First I tried it with chicken of the woods, and the result was delicious, but it is a very slow thing to make as chicken of the woods need a long slow cook to full break down and become shredable. Also, timing matters as you need to harvest them at their peak.
Luckily lion’s mane is a bit easier. They are abundant during the autumn months around here, but more importantly, they are extremely easy to cultivate. I typically have 6-8 bags or buckets of lion’s mane growing at any one time, so there is never really a time that there isn’t a clump that can be harvested and cooked.
A huge benefit of cultivating mushrooms (beside it being immensely fun and interesting) is that it makes mushrooms extremely cheap. Without fully crunching the numbers, I estimate it costs around €1.50 to produce 1kg of lions mane, and oysters costing similar. This is far far cheaper than you will ever find in a shop. Only foraging is cheaper, but that is highly seasonal.
Ingredients Breakdown
Lion’s mane mushroom
Provides the fibrous structure that softens, shreds, and holds sauce when cooked properly. Fresh is essential here — dried or rehydrated won’t behave the same way.
Onion and garlic
Form the savoury base of the dish, adding sweetness and depth as they cook without overwhelming the mushroom.
BBQ sauce
Brings smoke, sweetness, and acidity in one place, coating the strands and helping the mixture reduce into something sticky rather than loose. It goes without saying that the final quality of the dish is dependant on the quality of the ingredients. Choose a BBQ sauce that you like as it will be the main flavour. Or better yet, use a homemade BBQ sauce.
Smoked paprika
Reinforces the smoky character and adds warmth without heat; use lightly to avoid masking the mushroom’s flavour.
Soy sauce and vegan Worcestershire
Work together to add salt, umami, and depth, balancing the sweetness of the BBQ sauce and giving the dish a more rounded savoury finish.
Pulled Lion’s Mane Mushroom Step-by-Step Instructions
Tear the mushrooms
Tear the lion’s mane into large, uneven chunks using your hands rather than a knife. Keeping the fibres long makes it easier to shred later and gives a better final texture.
Dry-cook to remove moisture
Heat a wide frying pan (around 28–30 cm) over medium heat. Add the mushrooms with a good pinch of salt and no oil. Cook for 5–7 minutes, stirring occasionally, until they release their liquid and the pan is mostly dry. Once they start to release liquid, you can weigh them down a little to squeeze the water out of them. A heavy pan or bacon iron is best. When ready, the mushrooms will look wilted and lightly coloured.
Shred on a board or in a bowl
Once the mushrooms have released their liquid and the pan is mostly dry, transfer them to a board or large bowl. Use two forks to pull them into rough, uneven strands. Avoid over-shredding — longer fibres give better texture once the sauce reduces.
Add onion and garlic
Add the mushrooms back into the pan, along with the oil, onion, and garlic. Cook over medium-low heat for 3–4 minutes, stirring, until the onion softens and turns translucent. If the garlic begins to colour too quickly, lower the heat to prevent bitterness.
Season and sauce
Add the smoked paprika, BBQ sauce, soy sauce, and Worcestershire. Stir thoroughly so the sauce coats all the mushroom strands evenly.
If the mixture tastes overly sweet at this stage, a small splash of water or a few extra drops of soy sauce will rebalance it.
Reduce and concentrate
Cook uncovered over low to medium-low heat for 5–7 minutes, stirring every minute or so. The sauce should thicken, darken slightly, and cling to the mushrooms without burning.
Crisp the edges
Increase the heat to medium-high for the final 1–2 minutes. Let the mixture sit briefly between stirs so some edges catch on the pan. Stop once you see dark, sticky patches forming. Taste and adjust. Add a splash of water if it’s too tight, or let it cook a little longer if it needs further reduction.
Serving Suggestions
- Spoon into soft buns with a sharp slaw for contrast and texture.
- Use as a sandwich or wrap filling, where the fibres hold up well to handling.
- Pile onto baked sweet potatoes or roasted roots for a simple, complete meal.
- Serve alongside grilled vegetables or greens to balance the richness.
The dish is best served hot, when the sauce is sticky and the edges are slightly crisp.
Make-Ahead & Storage
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot pan rather than the microwave to restore texture; add a tablespoon of water if needed.
Pulled Lion’s Mane Mushroom, BBQ-Style
Ingredients
- 300 g fresh lion’s mane mushroom
- 1 tbsp oil neutral works best
- ½ medium onion about 75 g, thinly sliced
- 1 garlic clove finely chopped
- ½ tsp smoked paprika
- 2-3 tbsp BBQ sauce
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- Salt to taste
- Freshly ground black pepper
- ½ tsp maple syrup or brown sugar optional
Instructions
- Tear the lion’s mane mushroom into large, uneven chunks.
- Heat a wide frying pan over medium heat. Add the mushrooms with a pinch of salt and cook without oil until they release their liquid and the pan is mostly dry, about 5–7 minutes. Press with the base of a pan to speed up the water extraction.
- Transfer the mushrooms to a board or bowl and shred into rough strands using two forks.
- Return the mushrooms to the pan and turn to medium-low heat,. Add the oil, onion, and garlic, and cook until the onion softens, about 3–4 minutes.
- Add the shredded mushrooms back to the pan along with the smoked paprika, BBQ sauce, soy sauce, Worcestershire, and sweetener if using. Stir to coat evenly.
- Cook uncovered over low to medium-low heat until the sauce thickens and clings to the mushrooms, 5–7 minutes.
- Increase the heat briefly to allow some edges to crisp, then remove from the heat. Adjust seasoning before serving.
Notes
- This pulled lion’s mane mushroom is naturally vegan and dairy-free. Use gluten-free BBQ sauce and tamari if gluten avoidance is needed.
- For a smokier profile, add a small pinch of chipotle powder or smoked salt alongside the paprika.
- For a sharper finish, stir in a teaspoon of apple cider vinegar or a squeeze of lemon at the end.
- King oyster mushrooms can be used instead of lion’s mane, but they won’t pull any where near as well. Tear them length ways for best texture.
This recipe is specifically for lion’s mane as their strandy, fibrous texture is unique. King oyster mushrooms are the closest substitute, especially when torn lengthways. They won’t shred in quite the same way, but they hold sauce well and still give a satisfying texture.
I have also created a recipe for pulled chicken of the woods, which is cooked in a slow cooker.
This usually means the mushrooms weren’t dry-cooked long enough at the start. You need to cook off most of their moisture before adding oil or sauce, otherwise the liquid has nowhere to go.
Yes. It keeps well in the fridge for up to three days and actually improves slightly as the flavours settle. Reheat in a hot pan rather than the microwave to bring back some texture.
Start with less BBQ sauce and add more gradually. A small splash of water, soy sauce, or a squeeze of lemon at the end will pull it back into balance if it tips too far.
It works best hot, when the sauce is sticky and the edges are slightly crisp. Soft buns, wraps, or anything that benefits from a rich, pulled filling all suit it well.
Delicious! It looks like proper pulled pork, and tastes like it too! I had it as a bowl topping with some guac and salsa. I can highly recomend.
Hi Samantha, I’m happy you enjoyed it. I’ll have to try it with some guacamole next time, although good avocados are hard to come by here this time of year.