Plants in focus

As we increasingly turn to including plant-based dishes on our menus, Cherie Tu shows us more ways to create family favourites with a vegan twist.

- Cherie Tu

BARBECUED PULLED MUSHROOM BURGER

PREP + COOK 25 MINUTES MAKES 2

• 400g oyster mushrooms
• 1 tablespoon grapeseed oil (or other mild-flavoured oil)
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt flakes
• ¼ teaspoon freshly ground black pepper
• ½ cup barbecue sauce
• ¼ tsp liquid smoke (optional; see notes)
• 2 bread rolls or burger buns, split slaw of your choice, sliced jalapeño chillies, fresh coriander leaves and toasted sesame seeds, to serve

1 Shred oyster mushrooms using two forks by running them along the fibres of the mushroom. If you’re finding it hard to shred properly, use your hands instead, pulling from the cap down to the base to separate the fibres. Place in a large bowl.

2 Heat the oil in a frying pan over medium-high heat, swirling to coat base of pan. Cooked pulled mushrooms for 2 minutes or until reduced to a single layer. Once reduced, cook for a further 7-8 minutes, turning every 1-2 minutes to cook evenly. (Allowing them to sit for a minute or two before stirring will help crisp them up, so don’t fiddle around with the mushrooms too much.)

3 When mushrooms are golden and crisp, add smoked paprika, garlic powder, onion powder, salt and black pepper; cook for 1 minute. Reduce heat to medium-low, add barbecue sauce, ¼ cup (60ml) water and liquid smoke (if using); cook for 2-3 minutes or until sauce thickens. Season to taste.

4 To serve, spoon pulled mushroom mixture onto bread roll bases; layer with slaw, jalapeño slices, coriander leaves, sesame seeds and bread roll tops.

LENTIL BOLOGNESE WITH VEGAN PARMESAN