My favorite recipe so far uses one of the biggest mushrooms around — the king trumpet (a.k.a. king oyster) — to stand in for pulled pork. But in this case, you pull the mushrooms, shredding them with a fork, before you cook them, rather than after. Then you toss them in a fairly simple marinade of soy sauce, olive oil, maple syrup and smoked paprika to infuse smoky, sweet, salty and umami flavors, before browning them in a skillet. They turn into an element you’ll want to use in tacos, burritos, sandwiches, salads and grain bowls, making this recipe the answer to questions you didn’t even know you had.

Source: Washington Post July 18, 2021 13:52 UTC