Sticky BBQ Mushroom Burnt Ends

By Sprig Originals ✓ · cooked up in Sprig

King oyster mushrooms get cubed, dry-rubbed and roasted hard until their edges caramelize like classic barbecue burnt ends, then glazed with a molasses-and-cider-vinegar sauce and finished under the broiler until lacquered and chewy. Charred scallions and quick pickled red onion cut the sweetness. Serve them on a bun, over grits, or straight off the sheet pan with toothpicks.

Ingredients

• 2 lb king oyster mushrooms (or large portobello caps)
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• 2 tsp dark brown sugar
• 1 1/2 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp mustard powder
• 3/4 tsp coarsely ground black pepper
• 1/4 tsp cayenne pepper

• 2/3 cup ketchup
• 3 tbsp apple cider vinegar
• 2 tbsp unsulphured molasses
• 2 tbsp maple syrup
• 1 tbsp soy sauce or tamari
• 1 tbsp Dijon mustard
• 1 tsp liquid smoke
• 1/2 tsp smoked paprika
• 1 tsp hot sauce

• 1 bunch scallions, trimmed
• 1 tsp olive oil
• 1/2 small red onion, sliced paper thin
• 3 tbsp apple cider vinegar
• 1/2 tsp granulated sugar
• 1/4 tsp kosher salt

Instructions

1. Heat the oven to 425°F with a rack in the upper third. Line a large rimmed sheet pan with parchment.
2. Make the quick pickle: toss the thinly sliced red onion with 3 tablespoons cider vinegar, the granulated sugar, 1/4 teaspoon salt, and 2 tablespoons cold water in a small bowl. Set aside at room temperature, stirring once or twice, while everything else cooks.
3. Trim the dry ends from the mushrooms and cut the stems and caps into rough 1 1/4-inch cubes — a little irregularity is good, since the ragged edges crisp best. You should have about 7 to 8 cups.
4. In a large bowl, whisk 3 tablespoons olive oil with the smoked paprika, brown sugar, kosher salt, garlic powder, onion powder, mustard powder, black pepper, and cayenne. Add the mushroom cubes and toss with your hands for a full minute until every piece is coated and the mushrooms start to soften slightly.
5. Spread the mushrooms in a single layer on the sheet pan with space between the pieces (use two pans if crowded). Roast 25 minutes, tossing once at the 15-minute mark, until the cubes have shrunk by about a third and the edges are deeply browned.
6. While they roast, whisk all the glaze ingredients together in a small saucepan. Bring to a bare simmer over medium heat and cook 5 to 6 minutes, stirring often, until glossy and thick enough to coat a spoon. Remove from heat.
7. Toss the scallions with 1 teaspoon olive oil and a pinch of salt. Scatter them along one edge of the sheet pan when you pull the mushrooms out.
8. Pour about two-thirds of the glaze over the mushrooms and toss directly on the pan to coat. Return to the oven and roast 12 to 15 minutes more, tossing once, until the glaze has tightened onto the mushrooms and the scallions are charred in spots.
9. Switch the oven to broil and broil 2 to 3 minutes, watching constantly, until the edges blacken and the glaze looks lacquered. Pull immediately — the sugars go from caramelized to burnt fast.
10. Let the pan sit 5 minutes; the burnt ends firm up and get chewier as they cool. Toss with the remaining glaze, pile onto a platter with the charred scallions, and scatter the drained pickled red onion over the top.

Chef's tips

Nutrition (per serving, estimated)

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