When I was in Houston, I picked up a pack of king oyster mushrooms. They have a great meaty texture which lends a bit of a bite to them. They’re pretty fun mushrooms so give them a try. To make this pulled pork-ish dish, I cut off the caps and used them for something else. You just take a fork and start scraping down from the top and you end up with these wonderful shreds of mushroom. This is a pretty quick and simple dinner idea. It takes about 30 minutes total. This will be great for tacos or sandwiches with shredded cabbage and carrots. I had it on top of macaroni and cheese made with my velvety-smooth cheese sauce.
3-4 king oyster mushrooms, caps removed
1 teaspoon of Smoky Southwestern Dry Rub
2 tablespoons of sugar-free ketchup
Preheat oven to 400°F
Shred the mushroom stalks by pulling down on them from the top with a fork.
Arrange shredded mushrooms on a baking sheet and sprinkle with the dry rub. Bake for 20 minutes. Keep an eye on them. You don’t want the mushrooms to burn!
Meanwhile combine the remaining dry rub and ketchup. Add a small amount of water to thin the sauce out to your liking.
Toss the baked mushrooms with the sauce and serve immediately.