Smoke at 500F for 5 minutes. Trust me - this enhances the flavour of the mushrooms intensely!! I smoke by creating a little foil packet with wood chips or briquettes, place a cooling rack on top then the mushrooms on the cooling rack. Remove from oven.
When the mushrooms are cooled slightly, about 5 minutes, use your fingers to shred the mushrooms into long pieces, similar to the photo above. I prefer this over shredding with a fork.
In a pan over medium high heat, heat the oil. Add in the mushrooms and crisp up for about two to three minutes. Lower the heat and add the bbq sauce on top. Stir the mushrooms into the sauce gently to combine. Add the water if it begins to get too thick. Cook, while stirring, for about 3 minutes, while the sauce begins to slightly caramelise.
Serve on burger buns with a slaw and your favourite white sauce such as a homemade ranch dressing. Add hot sauce if desired and enjoy!