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

Preheat your oven to 200°C (400°F). Clean the oyster mushrooms and tear them into strips resembling pulled pork.

Prepare the Mushrooms

In a bowl, mix the olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss the mushroom strips in the mixture until well coated.

Season the Mushrooms

Spread the mushrooms on a baking sheet and bake for 20-25 minutes until crispy. Toss halfway through cooking.

Bake the Mushrooms

Remove mushrooms from the oven and toss them with BBQ sauce. Return to the oven for an additional 5 minutes.

Add BBQ Sauce

While the mushrooms are baking, prepare the sweet corn. Cut the corn cobs into quarters to resemble ribs.

Prepare the Corn

Brush the corn with olive oil, sprinkle with smoked paprika and salt. Grill or roast the corn on high heat for about 10-12 minutes until slightly charred.

Season and Grill

In a saucepan, combine the canned white beans, molasses, ketchup, mustard, onion powder, garlic powder, salt, and black pepper.

Combine Ingredients

Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally until heated through.

Simmer

Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool before dicing.

Cook the Potatoes

In a large bowl, combine the diced potatoes, vegan mayonnaise, Dijon mustard, apple cider vinegar, chives, salt, and black pepper. Mix until well combined.

vegan bbq platter (gf)

Recipe information

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