Pulled Mushrooms with Bourbon Barbecue Sauce

5 from 1 vote

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Course: Main Course

Keyword: mushrooms, plant based, vegan

Servings: 6 servings

Ingredients

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

Instructions

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.

Recipe Notes

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.