Pulled Lion’s Mane Mushroom, BBQ-Style
Pulled lion’s mane mushroom cooked slowly with onion, garlic, and BBQ sauce until tender, sticky, and lightly crisp at the edges.
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.