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BBQ king oyster mushrooms on a plate
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5 from 1 vote

BBQ King Oyster Mushrooms

BBQ King Oyster Mushrooms are ripped to shreds, roasted until tender and crispy around the edges, and finished in a tangy, spicy homemade sauce. Put them in a sandwich, taco, or Buddha bowl or serve them as part of your BBQ party spread.
Prep Time10 mins
Cook Time30 mins
Course: Condiment, Dinner
Cuisine: American
Servings: 4
Author: Thomas

Ingredients

  • 2 pounds king oyster mushrooms
  • 3 Tablespoons peanut oil separated; or some cooking neutral oil; (see note)
  • Salt and Pepper

Sauce

  • 1/2 cup tomato paste (about 1 small can - 5.5 ounces or 156 mililiters)
  • 2 Tablespoons maple syrup or other sweetener; can add more to taste
  • 2 Tablespoons soy sauce
  • 2 Tablespoons white wine vinegar can use other light-colored vinegars
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon cayenne powder double for a spicy sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder

Instructions

  • Preheat oven to 425 degrees F (220 C). Prepare a large baking pan and line it with foil.
  • Wash and dry the mushrooms and then carefully use a fork to score deep grooves along the length of the stems on all sides (see the photos in the blog post above). The grooves will make it easier to pull the mushroom apart by hand. Pull them by hand until they’re mostly thin strips (see note).
  • Place the shredded mushrooms on the lined pan and drizzle 2 Tablespoons of the oil over them. Stir them well. Season with salt and pepper.
  • Bake the mushrooms at 425 F (220 C) for 15 minutes.
  • While the mushrooms are in the oven, combine all the ingredients for the sauce in a bowl. Stir until smooth. Adjust levels of sweetness and spiciness to taste, as needed.
  • Remove the pan of mushrooms from the oven. Increase the heat to 475 F (250 C). If the mushrooms are sticking to the foil a lot, add the remaining Tablespoon of oil and carefully scrape up any stuck bits.
  • Add about a third of the sauce to the mushrooms and stir well. Return the pan to the oven and bake at 475 F (250 C) until the mushrooms appear to be crisping up again, 5-7 minutes.
  • Again, remove the pan from the oven, stir in half of the remaining sauce, and roast until some pieces are crispy, but not dried out.
  • Serve immediately with the remaining sauce (see note).

Notes

Buy large king oyster mushrooms if you can. The larger mushrooms will be easier to shred into strips, though they will have a firmer texture.
You can use regular oyster mushrooms instead of king oysters. The appearance will be different, but it’s still possible to tear oyster mushrooms into strips by hand and they’ll still be tasty.
You can reduce the amount of oil by using oil spray, if you like. You’ll want to spray the foil before adding the mushrooms and then spray the mushrooms before seasoning them.
It’s good to create some variety in the thickness of the mushroom strips, so some will be crispy and some chewy.
If the remaining sauce, used as a condiment, is too thick, you can thin it out by stirring in a small dribble of water.