Pulled mushroom made from crispy oyster mushrooms
Juicy, savory, and perfect for social media. Oyster mushrooms are ideal for shredding, becoming crispy on the outside and tender on the inside – a popular trend as a vegetarian alternative to pulled pork.
Ingredients (for 2-3 servings)
Mushrooms
- 300–400 g oyster mushrooms
- 2 tablespoons of oil
- 1 tsp smoked paprika powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder or 1 clove of garlic
- salt, black pepper
Smoky Sauce
- 3 tablespoons of yogurt or plant-based alternative
- 1 tbsp mayonnaise or vegan mayo
- 1 tsp mustard
- 1 tsp lemon or lime juice
- optional: 1/2 tsp honey or maple syrup
To serve
- Red or white cabbage, finely shredded
- spring onions or red onions
- Optional: Coriander or parsley
- Optional: For a change, use small tortillas or tacos instead of burger buns.
preparation
- Tear the oyster mushrooms into coarse strips with your fingers.
- Marinate mushrooms with oil, paprika powder, cumin, garlic, salt and pepper.
- Fry in a large pan over medium-high heat for 8-10 minutes, until the mushrooms are golden brown and slightly crispy.
- Stir all the ingredients for the sauce until smooth and season to taste.
- Heat the tortillas, add the mushrooms and serve with sauce, cabbage and onions.
Variations
- Glaze with BBQ sauce and caramelize briefly in the oven.
- Season with soy sauce, sesame oil and ginger for an Asian touch.
- Serve as a bowl or wrapped in lettuce leaves
