This recipe for Pulled Mushrooms in Bourbon Barbecue Sauce is one of my favorite plant based recipes. I’ve been making some version of this meal for over 10 years. Pulled pork was a favorite of mine, so when I went vegetarian 10 years ago, I tried to create plant based versions of my favorite foods.
I developed this Pulled Mushroom recipe for Flora Plant Butter which is a fabulous plant based butter that looks, performs and tastes like dairy butter. This recipe is so easy, delicious and satisfying, even for the carnivores in your life.
You can make your own barbecue sauce, but there are so many prepared options that are really good, so just start with your favorite. Adding a little bourbon and smoked paprika really kicks up the flavor.
I like to use a variety of mushrooms when I make this. You don’t have to, but I find that different varieties offer various flavor and texture components, so when you use a blend the end result is really meaty and earthy. I like to use oyster, shiitake and portobello in this dish.
Serve these mushrooms on buns and top with a simple slaw. If you’re low carbing try serving it in lettuce wraps.
- 1 cup barbecue sauce
- 1/4 cup bourbon
- 1/2 teaspoon smoked paprika (optional)
- 16 ounces assorted mushrooms, sliced (we used a combination of oyster, shiitake and portobello)
- 1 medium onion, sliced
- 2 tablespoons Flora™ Plant Butter Salted
- 3 cloves garlic, sliced
- 1/2 to 1 cup vegetable broth
- 2 tablespoons chopped fresh thyme
- 6 whole grain hamburger buns
- 1 1/2 cups arugula
-
Combine barbecue sauce, bourbon and smoked paprika in small saucepan and bring to a boil. Simmer 2 minutes to blend flavors.
-
Melt Flora Plant Butter in large nonstick skillet and cook onion over medium heat 8 minutes or until tender. Add garlic and cook 1 minute. Add mushrooms and season with salt and pepper. Cook 10 minutes, stirring occasionally or until mushrooms are very tender.
-
Stir in barbecue sauce and 1/2 cup vegetable broth and simmer 5 minutes. If mixture is too thick, add additional vegetable broth. Stir in thyme.
-
Serve mushrooms on buns with arugula.
This recipe uses a variety of mushrooms including varieties like oyster and shiitake. It gives the finished dish an earthy flavor and meaty texture.
To make this keto-friendly, just use your favorite keto barbecue sauce and serve in lettuce wraps or over riced cauliflower.
Serve on gluten free buns or lettuce wraps to make it gluten free.
Awesome! I likey!