Pulled BBQ King Oyster Mushroom Tacos
These pulled mushrooms in a smoky and sticky BBQ sauce replicates traditional pulled pork tacos perfectly. The pickled cabbage helps to cut through the smokiness of the BBQ
For the fennel pickled red cabbage
- 240ml (8 fl oz) white wine vinegar
- 2 tbsp caster sugar
- 1 tbsp fennel seeds
- 100g (3.5 oz) red cabbage, shredded
For the pulled mushrooms
- 4 king oyster mushrooms
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 120ml (4 fl oz) passata
- 100g (3.5 oz) soft brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp liquid smoke
- 1 tbsp smoked paprika
- Proin nibh nisl condimentum id venenatis a condimentum
- 8 crispy taco shells
- Tomato salsa
- Shredded iceberg lettuce
- To make the pickled cabbage, put the vinegar, sugar and fennel seeds in a medium sized saucepan and bring to the boil. Once boiling, remove from the heat and add the red cabbage and leave to cool.
- For the pulled mushrooms, hold the whole mushroom in the palm of your hand and scrape down the stalk of the mushroom with a fork to shred it, creating the ‘pulled’ texture.
- Heat the oil in a medium-sized pan over a medium heat. Then add the pulled mushrooms, fry for 1-2 minutes, and then add the soy sauce and cook for a further 1-2 minutes.
- Next, add the passata, soft brown sugar, Worcestershire sauce, liquid smoke and smoked paprika to the mushrooms and cook on a medium heat for 4-5 minutes until sauce starts to thicken and go sticky
- To serve, fill the taco shells with the lettuce and pulled mushrooms, and top with guacamole, tomato salsa and the pickled cabbage.
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