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Thursday, June 7, 2018

BBQ King Oyster mushrooms

BBQ King Oyster mushrooms

Yesterday I went to the Asian market in Las Vegas for some much needed veggie shopping.
While I was there, I noticed they had some absolutely huge king oyster mushrooms.  I could not believe how cheap they were.  I got 4 big bags of them.  I think each bag weighed a pound.  I knew right away what I wanted to do with them, BBQ ribletts. 
This of course meant I had to write a recipe, because I have actually never made them before, and I wanted to have a "Klunker" recipe.  I had seen a few different videos online, and got some ideas. 
Here is my take on the most wonderful mushrooms.  For those who don't like mushrooms, this recipe is one you should try.  Even my son, who absolutely hates mushrooms, really liked these.  He said they didn't taste like mushrooms at all.  The texture is not mushy.

Recipe and instructions:

For the sauce (make first)

2c tomato sauce
1 6oz. can of tomato paste
1/2 cup of sweetener of choice (maple syrup, agave, date syrup)
1 tablespoon vegan Worcestershire sauce
1 tablespoon molasses
2 cloves garlic, minced fine
1 tablespoon prepared yellow mustard
1/4 tsp. black pepper
1/2 tsp. salt (optional)
1/2 tsp. chipotle powder (you can reduce this or leave out)
1 tsp. smoke paprika
1/2 tsp. liquid smoke (optional, but recommended)

1 to 2 lbs. of large king oyster mushrooms, cut into ribletts (3 inches by 1/2 inch) (see illustration below) 




Lets make the sauce first.  Combine all the ingredients above (except the mushrooms) in a medium bowl or sauce pan.
Mix all ingredients together with a whisk.  Set aside.


Place a large saute pan on the stove, and turn the heat to medium.  Add the mushrooms into the pan, and make sure all of them are flat.  



Saute for 10 minutes on each side, or until they all get a nice golden color.
Be patient, they will first expel lots of water.  Just let them do their own thing.  When the water is gone, they will start to brown.


When they have all taken on a nice golden brown color, add the BBQ sauce.
Stir to coat all the mushrooms.



Reduce the heat to medium low, and cover.  Let simmer for 25-30 minutes.  Stir every once in a while.
**At this point, you can also put the mushrooms and sauce in the IP.  High pressure for 10 minutes, NPR. 
When the cooking is done (either) remove from heat. 
(did I mention this is a longer recipe, but oh, so worth all the effort?)

Turn your oven on to broil, and place all your delicious mushrooms ribletts on a baking sheet (I used a rack to keep them off the surface) or you can use your outdoor barbecue grill at this point.


Place under the broiler for 10 minutes, watching very carefully not to burn them.  After 10 minutes, turn them and brush on some left over sauce.  Let them go another 10 minutes, or until very crispy brown.  


Now, the rest is up to you.  Are you going to share?  I was rather selfish.



Like I said before, these take a little time, but I think you will be very happy with the results, and this will be part of your summer time routine.  I know it will be mine.







6 comments:

  1. These look wonderful. My husband will love them!

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  2. Stumbled onto your recipes. Is there a way to subscribe to receive all your posts by email rather than on My Yahoo, etc? Thanks!

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  3. This comment has been removed by a blog administrator.

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  4. I can't find oyster mushrooms at Wegmans anymore. :( Going to go give this a shot with some other kind of mushrooms... wish me luck! lol

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