Smoked Sichuan Peppercorn Mushroom Burnt Ends

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

1. Preheat your smoker or oven to 275°F (135°C). If using an oven, prepare a baking sheet with a wire rack.
2. In a large bowl, toss the mushroom cubes with avocado oil, smoked paprika, garlic powder, and onion powder until evenly coated.
3. Arrange the mushrooms in a single layer on the smoker rack or the wire rack over the baking sheet.
4. Smoke or roast for approximately 90 minutes. The mushrooms should be firm, golden-brown, and slightly shrunken in size.
5. 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.
6. 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.
7. Increase the temperature of your smoker or oven to 400°F (200°C).
8. 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.
9. Remove from heat and let rest for 5 minutes.
10. 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