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