Best Mushroom Pulled Pork Recipes

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MUSHROOM "PULLED PORK"



Mushroom

Provided by Stuart O'Keeffe

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons paprika
3 tablespoons canola oil
1 pound portobello mushroom caps, gills removed, caps cut into 1/4-inch slices
2 cloves garlic, minced
1/2 red onion, diced
4 kaiser rolls or brioche hamburger buns , split
2 cups shredded iceberg lettuce

Steps:

  • Combine the ketchup, brown sugar, balsamic vinegar, Worcestershire and paprika in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved, about 10 minutes. Set the BBQ sauce aside.
  • Meanwhile, heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all the way through, 7 to 10 minutes. Set aside.
  • In the same skillet, add the remaining 1 tablespoon oil and the garlic and onion; cook, stirring occasionally, until the onions have softened and browned slightly, about 5 minutes. Return the mushrooms to the skillet; add the BBQ sauce and stir.
  • Place the bottom buns on a plate and top with the BBQ mushrooms and iceberg lettuce. Close the sandwiches and serve.

PULLED PORK, SHRIMP AND MUSHROOM ETOUFFEE



Pulled Pork, Shrimp and Mushroom Etouffee image

I created this one the other night on the fly with some leftovers, but I think I'm on to something new here. We had a hog roast for my birthday and had a ton of leftover smoked pork. I also made some fresh morel mushrooms, and I was looking at the leftover mushroom infused oil, and said to myself "Idea!, there's a quality roux in the making."

Provided by Chef Curt

Categories     Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb shredded pulled pork
8 ounces chopped mushrooms
1/2 cup vegetable oil
1/2 cup flour
1 lb peeled deveined shrimp
8 ounces chopped green chilies
16 ounces chicken broth
1 cup water
1/2 finely chopped onion
1 cup white rice
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon minced garlic
1 teaspoon cajun seasoning
1/2 teaspoon dried chipotle powder
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1 dash Tabasco sauce
1/2 cup shredded taco cheese
1/4 cup grated parmesan cheese

Steps:

  • Heat oil and saute onions and peppers for 5 minutes in a large deep skillet or pan.
  • Add flour to oil and stir constantly for about 12 minutes to make a nice golden roux.
  • Add chicken broth, water, pork, mushrooms, garlic, and seasonings, stir and simmer for 10 minutes.
  • I add the rice as well at this time and let it cook in, but you can also prepare it as a side and then pour the etouffee over it.
  • Add the shrimp and simmer for another 10 minutes stirring occasionally.
  • Finally add the cheese and stir for a couple more minutes to thoroughly melt into the mixture.

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