Smoked Sichuan Peppercorn Mushroom Burnt Ends

• vegan
• bbq
• fusion
• asian-inspired
• mushrooms
• plant-based
• smoked
• dinner
• Emily

Introduction

Hey there, flavor explorers! Today, I’m bringing a heavy hitter from my tasting menu that perfectly captures the California sunshine and the bold, tingly heat of the East. We are reinventing a BBQ staple—burnt ends—using meaty King Oyster mushrooms. We're smoking them low and slow until they're tender, then tossing them in a sticky Sichuan-infused bourbon BBQ sauce that will make your taste buds dance. This is the ultimate plant-based umami bomb that proves you don't need meat to get that deep, smoky satisfaction!

Ingredients

• 1.5 lbs King Oyster mushrooms (stems cut into 1-inch cubes)
• 3 tbsp avocado oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup organic hoisin sauce
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp bourbon or apple juice
• 1 tbsp low-sodium soy sauce or tamari
• 1 tsp toasted Sichuan peppercorns, finely crushed
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp maple syrup
• Sliced scallions and toasted white sesame seeds for garnish

Instructions

• Preheat your smoker or oven to 275°F (135°C). If using an oven, prepare a baking sheet with a wire rack.
• In a large bowl, toss the mushroom cubes with avocado oil, smoked paprika, garlic powder, and onion powder until evenly coated.
• Arrange the mushrooms in a single layer on the smoker rack or the wire rack over the baking sheet.
• Smoke or roast for approximately 90 minutes. The mushrooms should be firm, golden-brown, and slightly shrunken in size.
• While the mushrooms smoke, prepare the glaze by whisking together the hoisin, gochujang, bourbon, soy sauce, crushed Sichuan peppercorns, grated ginger, minced garlic, and maple syrup in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
• Remove the mushrooms from the smoker/oven and transfer them to a bowl. Pour the glaze over the mushrooms and toss until every piece is generously coated.
• Increase the temperature of your smoker or oven to 400°F (200°C).
• Return the glazed mushrooms to the rack and cook for another 10-15 minutes until the sauce is caramelized, sticky, and slightly charred at the edges.
• Remove from heat and let rest for 5 minutes.
• Garnish with fresh scallions and sesame seeds before serving.

There you have it—a dish that’s smoky, spicy, and soul-satisfying. These mushroom burnt ends are the perfect example of how we can push the boundaries of plant-based BBQ by layering traditional techniques with unexpected Asian aromatics. I hope this sparks some serious inspiration in your kitchen today. Catch you on the sunny side, and happy grilling!

Emily