Smoked Gochujang Bourbon Lion’s Mane Ribs

• vegan
• bbq
• asian-fusion
• lions-mane
• smoky
• comfort-food
• plant-based
• gochujang
• healthy-eating
• Emily

Introduction

Hey there, food lovers! Today I’m bringing the California sunshine and some serious smoke to your kitchen. We’re diving into one of the hottest trends in the plant-based world: Lion’s Mane mushrooms. These beauties have a meaty texture that rivals any traditional BBQ. We’re going to press them, smoke them, and drench them in a sticky, umami-packed Gochujang Bourbon glaze that perfectly bridges the gap between a Kentucky smokehouse and a Seoul street market. It’s hearty, it’s comforting, and it’s about to become your new favorite BBQ staple!

Ingredients

• 2 large Lion’s Mane mushrooms (approximately 1 lb)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup gochujang (Korean chili paste)
• 1/4 cup quality bourbon
• 3 tablespoons maple syrup
• 1 tablespoon tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh grated ginger
• 2 cloves garlic, minced
• Toasted sesame seeds and sliced scallions for garnish

Instructions

• Preheat your smoker to 225°F (107°C) using hickory or cherry wood. If using an oven, preheat to the same temperature and prepare a baking sheet with a wire rack.
• Prepare the mushrooms by gently wiping away any debris. Place them between two heavy skillets or use a weighted press for about 15 minutes to compress them into a denser, "rib-like" texture.
• In a small bowl, mix the olive oil, smoked paprika, garlic powder, and onion powder. Brush this mixture generously over all sides of the pressed mushrooms.
• Place the mushrooms in the smoker (or on the wire rack in the oven). Smoke for 45 to 60 minutes until the mushrooms have shrunk slightly and developed a deep, golden-brown color.
• While the mushrooms smoke, prepare the glaze. In a small saucepan, combine the gochujang, bourbon, maple syrup, tamari, rice vinegar, ginger, and minced garlic.
• Simmer the glaze over medium-low heat for 8-10 minutes, stirring frequently, until the alcohol has cooked off and the sauce has thickened into a syrupy consistency.
• Remove the mushrooms from the smoker and crank the heat up to 400°F (or use a hot cast-iron grill pan).
• Heavily coat the smoked mushrooms with the bourbon glaze. Sear them for 3-4 minutes per side until the edges are beautifully charred and the glaze is tacky and caramelized.
• Slice the mushrooms into thick slabs or "ribs." Drizzle with any remaining glaze and top with a sprinkle of toasted sesame seeds and fresh scallions.

I hope this dish brings a little fusion magic to your table today! Whether you're a long-time vegan or just looking to spice up your grilling routine, these 'ribs' are a total game-changer. The way the spicy gochujang plays with the oaky bourbon is just pure bliss. Stay vibrant, keep experimenting, and I'll see you at the next cookout!

Emily