When I tried to explain this recipe
to my nephew and his lovely girlfriend, they were aghast. The concept, so fleeting, that all they could do was stare at me as if something in my aging vegetarian mind had finally snapped.
Well it did snap, but in the way that you would applaud a beat poet in a 90’s coffee shop, not like a mental break. *Snaps*
The good snaps.
It’s not a new idea, but it’s new to me.
“Pulled” mushroom stems and caps are the basis of this recipe which means you have to be OK with the texture of mushrooms. Though it changes slightly once sauced, they are still mushrooms! Now, I can’t lie, even before my vegetarian days I was not much of a meat consumer. I had tried pulled pork twice (MAYBE) in my life so I am no authority on pork, pulled or otherwise. I do have an opinion on saucey flavor, and a good sauce makes the fact that this is mushroom stems and not flesh easier to swallow.
Why not Jackfruit?
The miracle of jackfruit and it’s stringy, meaty fruit flesh is delicious. That I cannot deny. It is also a fruit that is lower in fiber and water content which pushes the carb-to-fiber ratio out of most low carb or keto dieter’s safety ranges.
Where a 1/2 cup serving of Jackfruit BBQ is approximately 11 g Net Carbs our mushroom counterpart is closer to 2 g Net Carbs. SO it is definitely worth the consideration (and the work)
Vegan Porkless Pulled Pork!
The other white non-meat!
The sauce is a lovely keto friendly creation called Srirachoy and it’s available for order HERE in Original and Spicy AF. To give you a unit of measure on spice factor, I thinned it with a bit of no sugar added ketchup because I’m a wimp and it was perfect. It’s NOT a bbq sauce, but rather a spicy, sweet, soy saucy mixture for a not-so-ordinary marinade or titillating topping. Or dip, but I enjoy the rhymes.
To prepare the mushrooms, remove the stems and scrape all of the gills from the inside of the caps. This is for texture and to reduce any added moisture.
Use a fork to begin the shredding process on the stems, then finish the job by peeling the remaining stem apart with your fingers.
And don’t forget that every task is less tedious with a cocktail nearby.
That’s just science.
Cook carefully because mushrooms release a good deal of water during the cooking process.
Saute your onion FIRST and heat the sauce, cooking off any water if your sauce is too thin.
Add the mushroom pieces and let them soften.
The Takeaway-Make sure your sauce is thick and don’t overcook the mixture.
Wrap it in lettuce cups or pile it high on a keto burger bun.
I’m going to test it out on a pizza and in nacho form soon because it’s so quick and FULL of flavor.
- 2 8 oz packages Portobello Mushrooms *can use other varieties too!
- 1 tbsp Olive or Avocado Oil
- ¼ cup diced Yellow Onion
- 2 tbsp Sugar Free Ketchup, optional
- ½ cup Srirachoy* more or less depending on how saucy you like it
- Lettuce Leaves, for filling
- Pickled Cabbage or creamy slaw for topping
- Remove the stems from the mushrooms and scrape the gills from the mushroom caps. I used all of the stems but about half caps for texture purposes. Safe the rest for literally anything else because it's mushroom caps!
- Slice the caps into long thin strips, then using the tines of a fork, begin to shred the stems. Finish by pulling apart with your fingers.
- In a skillet, saute the onion in oil until translucent.
- Add your sauce of choice and if it's thin, gently cook off some of the liquid.
- Fold the mushrooms into the sauce and heat on medium low until the pieces begin to soften slightly.
- Serve immediately.