Cooking Without Carcasses presents:
Easier than slaughtering a pig, mushrooms make the perfect vegan BBQ sangwich!
8oz Mushrooms (mostly any kind will do, pig. But I used white button mushrooms)
4 drops Liquid smoke
3/4 cup Barbecue sauce
Take your mushrooms and chop them in half, put them in a pan with a little water in it on the stove on a medium heat for about six minutes, or until they’re hot enough to stab with a fork.
Next you’re going to take two forks and in a cross cross action, shred all the mushrooms until you have a beautiful little pile of pigless pulls.
Throw your shreds back into a pan and add 3/4 of a cup of BBQ sauce and 4 drops of liquid smoke. Heat everything on medium high and stir until the BBQ sauce thickens and sticks to the spatula.
Put that BBQ deliciousness on anything and oink for joy my friends, oink for joy.
Watch the video!
❤ Cogey from Cooking Without Carcasses