BBQ Pulled Mushrooms
Mushrooms have a rich meaty texture that is perfect for smoked BBQ. They absorb rub and BBQ flavors very well. While any mushroom will work, trumpet and portobellos are best.
Ingredients.
2 packs of whole mushrooms (about 4 cups or 4 large portobellos)
2-3 tablespoons Pure Grit Rub (enough to coat the mushrooms)
Oil
Pure Grit BBQ Sauce
Equipment & Pantry.
Prep.
To clean mushrooms, you can soak or rinse them but be sure to pat dry. You can also simply rub with cloth or paper towel.
Pro Tip: When using smoke bag, it adds moisture so rubbing dry might be best - in the stove-top smoker and in a real smoker they crisp up nicely.
Place whole mushrooms into a mixing bowl.
Toss with a little oil (about 1 tablespoon).
Coat each mushroom in rub.
Cooking.
SMOKER
Temp: 225° | Time: 1 hour | Woods: Hickory, Alder, Apple
Spray down shelves and grates with cooking oil, then place the mushrooms directly on to them. If you want, add a bit of apple juice with the water in the water pan.
Temp: 475° for 10 minutes then 375° for 15-20 min | Time: 30 minutes
Woods: Hickory, Alder, Mesquite
I recommend spraying the inside of the bag with cooking spray.
Can also be used on any grill or over a campfire.
STOVE TOP SMOKER
Temp: Medium heat | Time: 30 minutes | Woods: Hickory, Alder, Apple
Line the drip tray and spray the grate to prevent sticking and for easier clean up. Consider foiling the grate depending on the size of your mushrooms. After 30 minutes drizzle with bbq sauce while still in the smoker and then finish smoking for 15 minutes.
REGULAR OVEN
Temp: 375° | Time: 20 minutes
It’s also possible to use your regular oven or stove (times and temps vary). But, using a smoker or smoker bag will yield a more authentic smokey flavor.
Finish.
Shred or cut the mushrooms into pieces. Finish on the stove in a hot skillet with BBQ sauce.
Serve.
Serve with coleslaw on a Pure Grit Waffle or on a bun with queso - or toss in a salad or bowl.
Pro Tip.
If you are feeling ambitious and are working with a smoker, get creative with your smoke technique. Smoke the mushrooms for 30 minutes. Then, remove and place in an oven approved pan, cover with watered down BBQ sauce and cover with tin foil for another 30 minutes. For the final 30 minutes, add more BBQ sauce and leave uncovered so the sauce can thicken up.