Funguy oyster Mushroom BBQ pulled 'pork', local sweet corn 'ribs', molassas & spice baked beans, 'creamy' potato salad.

Heat olive oil in a pan over medium heat. Add the oyster mushrooms and cook until they soften, about 5-7 minutes.

Prepare the Mushrooms

Using two forks, shred the cooked mushrooms into a pulled 'pork' texture.

Shred the Mushrooms

Add BBQ sauce, smoked paprika, salt, and black pepper. Stir well and cook for another 5 minutes.

Add BBQ Sauce

Preheat the grill. Brush the corn ears with olive oil, smoked paprika, salt, and black pepper.

Prepare the Corn

Grill the corn for about 10-15 minutes, turning occasionally, until charred. Cut the corn into 'ribs'.

Grill the Corn

In a saucepan, sauté chopped onion and minced garlic until translucent. Add navy beans, molasses, soy sauce, Dijon mustard, cumin, salt, and black pepper.

Cook the Beans

Bring to a simmer and cook for about 20 minutes, stirring occasionally.

Simmer the Beans

Boil diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.

Cook the Potatoes

In a bowl, combine cooled potatoes with vegan mayonnaise, mustard, chopped celery, red onion, salt, and black pepper. Mix well.

Mix the Salad

Funguy oyster mushrooms

vegan bbq platter

Recipe information

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