Combine all ingredients in a jar, making sure that there aren’t any clumps of brown sugar.
To make the BBQ Pulled Oyster Mushrooms:
Place your mushrooms on a large sheet of aluminum foil, or in a silicone bag. Bake at 350 degrees fahrenheit for 30 minutes. Allow to cool in the foil or bag until for about 10 minutes.
Using the “two fork” method, shred the mushrooms. Cut off and compost any hard ends from the base of the mushrooms. Roughly chop your mushroom shreds so they are about 1 to 2 inches long.
To a large cast iron or nonstick pan on medium to medium-high heat, add your oil, shredded mushrooms, and about 1 tablespoon dry rub per 1 cup of shredded mushrooms, or more to taste. Add a few drops of liquid smoke. Saute until you get a bit of sear and caramelization on the mushrooms.
To make the “Don't Fear the Carolina Reaper “ BBQ Sauce:
Whisk all ingredients together in a bowl and then transfer to a small saucepan. Bring to medium heat, and stir until it begins to simmer. Turn to low, and allow it to cook for 5 minutes, stirring continually.
To make the Cultured Cashew Cream Sauce (Instant Pot instructions):
To a high speed blender, add the cashews, water, nutritional yeast, and the contents of a probiotic capsule. Blend until very creamy. If you’re afraid of your blender getting too hot with the probiotic in it, just add it at the end.
Pour the cashew cream into a mason jar, and then place the jar into your Instant Pot. Press the “yogurt” button, and then adjust the time to 14 hours. Allow the cream to culture overnight. When it’s done, taste and adjust the salt to your liking. Store in the fridge until ready to use. *
Place a layer of corn chips in a bowl or on a plate. Top with the shredded mushrooms. Drizzle with a generous amount of bbq sauce and cashew cream sauce. Top with diced red onion. Serve immediately with a fork.