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Sticky BBQ King Oyster Mushrooms

Mushrooms are a classic when it comes to vegan BBQ, but this might be a way you have yet to try! I love using King Oyster mushrooms to create deliciously seared vegan scallops (they simply have the perfect texture for it!), but they are wonderful in a variety of ways!

Let me tell you right away: you don’t necessarily need to make these on the BBQ! So if you’re in a rush, or don’t have a BBQ to fire up, don’t you worry: These taste fantastic pan-fried as well! However, if you have the option, or a vegan BBQ coming up I urge you to give them a go as they develop a wonderful char and smoky flavour on the barbecue. 

For this recipe, it’s great to score the king oyster mushroom slices with a small sharp knife – that way the little edges that result in your mushrooms can get wonderfully seared and caramelize, creating even more flavour for your mushrooms. It also means that there is more surface for your mushrooms to take on the flavour of the sauce – it’s a true winner!

 

This recipe is: 

  • 100% vegan
  • delicious
  • smokey & full of flavour
  • perfect on the BBQ, but also great pan-fried
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Sticky BBQ King Oyster Mushrooms

  • Author: romylondonuk
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2-3 1x
  • Category: BBQ
  • Method: BBQ
  • Cuisine: British
  • Diet: Vegan

Description

This recipe for Sticky BBQ King Oyster Mushrooms is great both pan-fried and grilled on the barbecue! With a delicious smoky sauce that’s easy to whip up, it’s perfect for your next BBQ party or that special midweek-something!


Ingredients

Scale
  • 400g king oyster mushrooms
  • 1 tbsp olive oil

For the sticky BBQ sauce:

  • 2 tbsp tomato paste
  • 1 tbsp tamari soya sauce
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1/2 tsp chilli flakes (optional)

Instructions

  1. Start by slicing your king oyster mushrooms into 1/2 slices lengthwise. Carefuly score them with a small, sharp knife in a criss-cross pattern, then place the slices into a large pan over high heat and fry for 4-5 minutes until they have softened and released the majority of their liquid, flipping them halfway through.
  2. In the meantime, whip up your sticky BBQ sauce by combining the tomato paste, tamari, maple syrup, smoked paprika and chilli flakes (if using) in a small bowl. If you’re panfrying your mushrooms, then add the olive oil to the pan now, fry your mushrooms for 2 more minutes, then add your sticky BBQ sauce and fry for 10-15 minutes on low/medium heat or until the sauce has reduced and lightly caramelized on your mushrooms.
  3. For the BBQ version, stir the olive oil into your BBQ sauce and brush the softened mushrooms with the sauce before placing them into a BBQ tray on your hot barbecue. You can also keep the mushrooms in an air-tight container covered in the sauce overnight (place it in the fridge!) for some extra flavour.
  4. Grill the mushrooms for roughly 5 minutes on each side or until wonderfully charred and caramelized.
  5. Serve these delicious mushrooms on rice or with a side of grilled corn & fresh salad.

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