Pulled Mushrooms

Serves: 2


  • Portobello mushrooms – 4
  • Medium onion – 1
  • Garlic clove – 1
  • Tamari – 1 tablespoon
  • Rice wine vinegar – 3 tablespoons
  • Fish sauce – 1/2 teaspoon
  • Sweet chilli sauce – 1 tablespoon
  • Honey – 1 teaspoon
  • Lemon/ lime juice – 2 teaspoons
  • Sesame oil
  • Smoked paprika – 1/2 teaspoon


  1. Pre-heat oven to 200°C
  2. Remove the stems from the mushrooms and set aside
  3. Gently remove the gills (underside) of the mushroom with a spoon (they contain too much liquid)
  4. Roast the mushroom caps (flat side down) for about 30 mins
  5. While the mushrooms are roasting, cut the onion in half and thinly slice into long, thin strips
  6. Fry the onion in a little oil until they start to caramelise
  7. Shred/ pull apart the mushroom stalks using 2 forks
  8. When the whole mushrooms are roasted, remove from the oven and shred them as well
  9. Add the shredded mushrooms to the caramelised onion and fry for a few minutes more
  10. Now add the rest of the ingredients to the pan, tossing together to combine
  11. Reduce down for a minute or two, until there is less liquid and the mixture is fairly thick, sticky and delicious
  12. Serve the pulled mushrooms on toast, or as a burger, with roasted veggies or a salad

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