Smoky BBQ Pulled Lion’s Mane Mushrooms

4 ozs. Caputo & Guest Lion’s Mane Mushrooms

2 Tbsp. Butter, melted (for vegan option, replace with olive oil)

1 Tbsp. Olive oil

1 Tbsp. Barbecue rub seasoning of choice

½ cup Water

½ cup Prepared barbecue sauce

Trim stem from the bottom of the mushrooms. Combine butter and olive oil in a small bowl.
Place mushrooms in a shallow roasting pan. Brush butter and oil mixture on outside of mushrooms. Sprinkle barbecue seasoning over mushrooms. Set aside
Pre-heat a pellet smoker or grill to medium-low heat (220 degrees). If using a charcoal grill, soak some wood chips in water for 20 min. prior to placing mushrooms on grill. Add soaked wood chips over hot coals.
Place pan of mushrooms over indirect heat, then cover grill to let smoke for 45 minutes. If using a pellet grill, set smoke level to high.
Add water to pan and cover with foil. Continue cooking on grill for 30 minutes.
Remove pan from grill. Transfer mushrooms directly onto grill over direct heat. Grill for 4-5 minutes, turning mushrooms a few times until slightly charred in areas. Transfer mushrooms to a medium bowl. Set aside and let cool for 10 minutes
Pour cooking liquid from pan into a small bowl. Whisk in barbecue sauce. Using two forks, shred mushrooms into bite-size pieces. Add barbecue sauce. Toss to coat. Keep warm until ready to serve. Serve with creamy polenta and a salad if desired.