BBQ King Oyster Mushrooms and Peppers

For the mushrooms:

• 4 king mushrooms, halved and crosshatch scored
• 3 tablespoons vegetable oil
• 1/2 cup light beer
• 1/2 cup prepared bbq sauce (see bbq sauce ingredients)
• 1 tablespoon granulated garlic
• 1 tablespoons bbq seasoning
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 green onions, thin bias cut

For peppers & onions:

• 1 red bell peppers, sliced
• 1 yellow onion, sliced

For BBQ sauce:

• 1 1/2 cups ketchup
• 1/3 cup maple syrup
• 1/3 cup pineapple juice
• 1/4 cup apple cider vinegar
• 3 tablespoons soy sauce
• 3 tablespoons molasses
• 2 tablespoons vegan Worcestershire sauce
• 1 teaspoon smoked paprika

Preparation

1. In a small bowl, combine together BBQ seasoning, granulated garlic, black pepper, and salt. Set aside for seasoning mushrooms.
2. Prepare the BBQ sauce in a small saucepan over low heat. Add all sauce ingredients to the pan and gently whisk together.
3. Let cook for 10 - 12 minutes until thick and syrupy. Remove from heat and let cool.
4. Mix 1 cup of bbq sauce and one beer together to act as the marinade and submerge all mushrooms in the marinade for 10 minutes.
5. Preheat a cast iron pan over medium-high heat for 2 minutes.
6. Grill mushrooms steaks cut-side down for 2 - 3 minutes using a heavy bottom pan to weigh the mushrooms down for better grilling.
7. Remove pan and flip mushrooms.
8. Season cooked side with ½ of the dry rub. Let cook for 2 minutes then flip and remove to a sheet tray. Season with remaining dry rub.
9. Brush mushrooms with more bbq sauce and place in a preheated 400 F oven to caramelize the sugars. Around 15 - 18 minutes. Mushrooms should be tender and easy to poke with a fork.
10. Cook peppers and onions in the same cast iron pan over medium heat, for 3 - 5 minutes, then add a splash of beer BBQ sauce marinade. Cook until tender.
11. Plate peppers and onions on a platter then layer on cooked mushrooms with a drizzle of remaining BBQ sauce and sliced green onions. Enjoy!