Tesco Large Flat Mushrooms 300G
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Large Flat Mushrooms 300g
- Rinse or wipe before use. Keep refrigerated. Do not freeze
U.K., Ireland, the Netherlands
the U.K.Irelandthe Netherlands
Smoky BBQ mushroom buns
For the mushrooms:
3 tbsp tomato ketchup
2 tbsp soy sauce
1 tbsp maple syrup, golden syrup or agave syrup
1 tsp hot smoked paprika
1 tbsp olive oil
4 large flat mushrooms, wiped and stalk removed
4 soft white buns, split open, and shredded crisp lettuce, to serve
For the carrot and cabbage slaw:
100g (3 1/2oz) red cabbage, shredded
2 carrots, grated
3 spring onions, finely chopped
100ml (1/2 pint) plain soya yogurt
2 tsp wholegrain mustard
1 small lemon, juiced
This vegan take on the popular pulled pork bun replaces the meat with a large,
flat mushroom, marinated in a smoky barbecue sauce. Try roasting it until it
softens or grill it for an outdoor barbecue.
Mix together the ketchup, vinegar, soy sauce, maple syrup, paprika and olive
oil. Generously brush the mixture over the mushrooms, put them in a roasting
tray and leave to marinate for 30 minutes.
Preheat the oven to gas 6, 200°C, fan 180°C. Roast the mushrooms for 25 minutes
or until tender. If cooking on a barbecue, place the mushrooms onto the
barbecue on a medium/high heat. Cook for 2-3 minutes; turning every 30-40
seconds, or until they are cooked through.
Spoon any remaining marinade into a pan, stir in 1 tbsp water ready to heat
just before serving.
Meanwhile, make the slaw. Mix together the cabbage, carrots, spring onions,
yogurt, mustard and lemon juice, then season to taste.
Spoon some shredded lettuce on the bottom half of each bun, top with a
mushroom, then spoon over a little of the barbecue sauce. Add some of the slaw
or serve it by the side.
For more great recipes, visit www.realfood.tesco.com/recipes
Name and Address:
Tesco Stores Ltd.,
Welwyn Garden City AL7 1GA,
|Typical Values||100g as sold||-|
|*Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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