- -2 Tbsp extra virgin olive oil
- -1 tsp smoked paprika
- -¼ tsp salt
- -¼ tsp cayenne pepper
- -2 cloves garlic, minced
- -¼ cup BBQ sauce
- 3 cups oyster mushrooms
- Shred Mushrooms: Preheat oven to 400 degrees F (204 C). Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
- Bake: Drizzle with 1 Tbsp of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
- Sauté: Heat remaining 1 Tbsp oil in a large sauté: pan over medium high. Transfer cooked mushrooms to the pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until the mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos or buns.