Pulled Mushrooms with a Warm Asian Salad

IMG-1598

My #RecipeOfTheDay: Pulled oyster mushrooms with a sticky tomato sauce, charred broccoli, roasted sweet potatoes and a Rocket & coriander salad. 

This is such a delightful warm salad. The tanginess of the sticky tomato sauce and the creaminess of the roasted sweet potatoes are a match made in heaven, and it’s vegan.

The beauty of vegan cooking is that everything is the hero  Gone are the days of “what are we serving with our steak?”

Have you ever tried pulled king oyster mushrooms? They are INCREDIBLE. pull them, roast them and add them to a sauce and you’re good to go! Pulled pork can take a hike 😉


INGREDIENTS

Serves 2-4
Preparation: 15 minutes
Cooking time: 35 minutes

For the pulled mushrooms with sticky tomato sauce: 

1 X 220g King Oyster mushrooms steaks, pulled with a fork
1 tsp smoked chili flakes
2 tbsp odorless coconut oil
A good crack of sea salt & black pepper
1 red onion, chopped
2 garlic cloves, crushed
1 big thumb of ginger (roughly 5cm)
1 kaffir lime leaf – found any greengrocer (optional)
1 x 400g chopped tinned tomatoes
3 spring onions, chopped
1-2 red chilies (optional)
1 tsp coconut sugar or brown sugar
2 tbsp Chinese barbeque sauce
The juice of one lime

1 packet x 230g long-stem broccoli
1 tsp smoked paprika
2 tbsp odorless coconut oil
A good crack of sea salt & black pepper
3 large sweet potatoes, thinly cut into disks

For the salad: 

40g rocket
40g coriander
1 packet pickled red onions
1 bottle miso salad dressing 
2-4 limes


METHOD

Preheat the oven to 200°C with the fan on. 

Wash the potatoes, poke some holes into them and par-cook in the microwave for 10 minutes (this dramatically speeds up the cooking process). Once semi-cooked, slice into disks and coat in oil and season with paprika, sea salt, and pepper

Now, it’s time to pull the mushrooms…

Use a fork to shred each of the king oyster mushrooms until they resemble the texture of pulled chicken or pork. Place on a baking tray – (big enough to roast the potatoes, mushrooms, and broccoli). 

Coat the shredded mushrooms with the coconut oil, smoked chili flakes, smoked paprika, and sea salt – it helps to use your hand to ensure all the mushrooms are evenly covered.

Put the baking tray in the oven with the sliced potatoes for 30-35 minutes. Toss the mushrooms half-way through.

Now for the sauce…

While the mushrooms and potatoes are cooking, place a saucepan on high heat. Warm up the coconut oil. Once warm, fry the onions, ginger, and chili for 5 minutes. Then add the sugar, chopped spring onions and garlic, fry for another 5 minutes. Add the chopped tinned tomatoes and BBQ sauce and simmer for 15 minutes until the sauce thickens. Add the lime juice and you’re good to go. If the sauce is too thick, pour in some boiling water.

Add the mushrooms to the sauce and keep warm.

Turn up the heat to grill.

Chuck the broccoli onto the tray and grill until charred. Check the potatoes – if they aren’t done cook for a further 5 minutes.

Wash all your greens, toss with the dressing and pickled onions.

Enjoy.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s