Pulled mushrooms with mashed potatoes, peas and vegetable gravy

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.