Name: Pulled mushrooms with mashed potatoes, peas and vegetable gravy
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 2
Ingredients: 3 Portobello mushrooms; ½ tsp mustard powder; 1 tsp smoked paprika; 1 tsp garlic powder; ½ tsp ground cumin; 2 tbsp red wine vinegar; 1 tbsp maple syrup; 1 tsp sea salt; 1 tsp cracked black pepper; 2 tbsp olive oil; 1 cup water; 2 carrots, finely chopped; 2 celery sticks, finely chopped; 1 white onion, finely chopped; 1 cup Swiss brown mushrooms, finely chopped; 6 –7 sprigs of thyme; 4 sprigs of rosemary; Dash of olive oil; 1 tbsp Vegemite; 1 tbsp tomato paste; 1 tbsp brown sugar; 3 bay leaves; 3 dried porcini mushrooms; 1 ½ tbsp plain flour; 1 l of vegetable stock; 1 tbsp red wine vinegar; 1 tsp salt & pepper; 1 tbsp soy sauce; 2 white potatoes; 1 tbsp butter, melted

Pulled mushrooms with mashed potatoes, peas and vegetable gravy

Serves: 2
Preparation: 35 minutes
Cooks In: 1 hour 30 minutes
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Ingredients

Pulled mushrooms

3 Portobello mushrooms

½ tsp mustard powder

1 tsp smoked paprika

1 tsp garlic powder

½ tsp ground cumin

2 tbsp red wine vinegar

1 tbsp maple syrup

1 tsp sea salt

1 tsp cracked black pepper

2 tbsp olive oil

1 cup water

Gravy

2 carrots, finely chopped

2 celery sticks, finely chopped

1 white onion, finely chopped

1 cup Swiss brown mushrooms, finely chopped

6 –7 sprigs of thyme

4 sprigs of rosemary

Dash of olive oil

1 tbsp Vegemite

1 tbsp tomato paste

1 tbsp brown sugar

3 bay leaves

3 dried porcini mushrooms

1 ½ tbsp plain flour

1 l of vegetable stock

1 tbsp red wine vinegar

1 tsp salt & pepper

1 tbsp soy sauce

Mashed potato

2 white potatoes

1 tbsp butter, melted

1 tbsp salt & pepper

Peas

1 cup frozen peas

To serve

Rosemary

Sea salt & cracked black pepper

Method

First make the gravy by sautéing the carrots, celery, onion & mushrooms in a pot with the olive oil and cook until they start to colour.

Then add in the rosemary, thyme, tomato paste, Vegemite, sugar, salt & pepper. Stir to combine.

Next add in the flour and stir. Cook for 2 mins, then pour in the stock and add the dried porcini mushrooms and bay leaves. Cook with the lid on, on low heat for 15 mins.

Strain through a fine sieve into another pot, then add the soy sauce and cook until it starts to thicken. Transfer to a pouring dish.

Next make the pulled mushrooms by shredding the portobello with two forks. Place them into a cast iron pan with olive oil, salt & pepper. Cook them down until they start to colour.

Next add in the spices, red wine vinegar, water and maple syrup.

Cook in a preheated 110°C oven for 15 mins until they are soft and sticky.

For the mashed potato, season and bake the potatoes in the oven until golden. Scoop out the centre and push it through a potato ricer. Add the melted butter, season and mash until soft.

Blanch the frozen peas in a pot of boiling water until they rise.

Lastly, just plate up and enjoy!