BBQ Pulled Mushrooms

2 pounds king trumpet mushrooms

Sauce:

½ cup tomato paste

1 tablespoon brown sugar

2 tablespoons soy sauce or liquid aminos

2 tablespoons apple cider vinegar

A couple drops liquid smoke

½ teaspoon onion powder

½ teaspoon garlic powder

1 tablespoon espresso or coffee

Preheat oven to 400 degrees

Using a fork, score the mushrooms so they fall apart into large strips

Toss with salt and pepper and drizzle with oil just to very lightly coat

Bake for 10-15 minutes (stirring halfway through)

Make the sauce in a pan over low heat and adjust seasoning to taste (you can add more sweetness with honey or maple syrup, additional heat with cayenne, chipotle or ancho powders, etc)

Toss the muhrooms with just enough sauce to coat and bake again for 5-10 minutes.

Remove and toss with a little more sauce and bake for 5-10 minutes until crispy

Serve with any remaining sauce either as is or on a bun with slaw

This will work with any mushroom, but king trumpets have the best ‘shredding’ texture – other mushrooms (besides portobello) you can just leave whole as they will shrink considerably in the first round of baking.