Next-Level BBQ Pulled Mushrooms

Shred Mushrooms: Preheat oven to 400°F (204°C). Clean 4 king oyster 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 half of the oil, 1 tsp smoked paprika, ¼ tsp salt, ¼ tsp cayenne pepper, and 2 cloves garlic (minced). 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 oil in a large saute pan over medium/high. Transfer cooked mushrooms to pan and add ¼ cup 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! (Our favorite way? On a soft bun with sliced red onion and shredded cabbage!)