Pulled BBQ King Oyster Mushroom Tacos

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
To serve
  • 8 crispy taco shells
  • Guacamole
  • Tomato salsa
  • Shredded iceberg lettuce


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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
  • 5
    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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