A mycophage's take on the classic BBQ dish.
1 lb - Mycophile's Garden King Oysters
1 Tbsp favorite high temp oil or fat
2 shallots or a small onion
1 Tbsp Peri Peri Seasoning - Recipe Here
A dash of smoked paprika
Liquid amino acids, added to taste
Favorite BBQ sauce
Favorite brioche bun
Veganaise, added to taste
Remove mushroom caps and dice finely
Dice onion finely, sautee onion and mushroom caps until browned, adding liquid amino acids, to taste.
While caps sautee, shred stems with a fork until they’ve reached desired consistency.
Add caps, stems, and bbq sauce to the crockpot on low setting for 2-3 hours.
Mix veganaise and sauce then spread on a roll and serve with coleslaw on top of shredded mushrooms.