King Oyster "Pulled Pork" Recipe

A Slow-cooker Delight

Mycophile's Garden, Christopher Swinson

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

Homemade coleslaw

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  1. Remove mushroom caps and dice finely

  2. Dice onion finely, sautee onion and mushroom caps until browned, adding liquid amino acids, to taste.

  3. While caps sautee, shred stems with a fork until they’ve reached desired consistency.

  4. Add caps, stems, and bbq sauce to the crockpot on low setting for 2-3 hours.

  5. Mix veganaise and sauce then spread on a roll and serve with coleslaw on top of shredded mushrooms.