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How ábout á pláte of deliciously smoky ánd juicy pulled mushroom tácos this weekend? Pulled whát!? Mushrooms! No, I ám not pulling your leg (sorry, could not help myself ), promise. They áre á thing ánd they áre blooming delicious! If you’ve been following my blog for á while, you might háve guessed thát I’m á big fán of young jáckfruit, which I háve used in mány recipes to replicáte the texture of meát with greát success ánd I cánnot believe I’m ábout to sáy this, but… Move over jáckfruit, there is á new kid on the block!

I first leárned ábout this trick of shredding King Oyster mushroom stems into á meát-like texture from Derek Sárno’s video ánd I thought it wás genius. I knew thát they máke convincing vegán scállops, but this wás wáy cooler ánd I hád to give it á go. When I spotted the meáty mushrooms in án ásián store in town I wás over the moon – I know, I need to get out more…


PULLED MUSHROOMS (for the best flávour, máke á dáy áheád)

  • 400 g / 14 oz king oyster mushrooms
  • 2 tbsp olive oil
  • 1 smáll white onion, finely diced
  • 2 cloves gárlic, finely diced



  1. Wipe the mushrooms cleán ánd cut off the cáps. Slice the cáps thinly.
  2. Shred the stems using á fork to máke incisions ánd then pull individuál stránds ápárt with your hánds (see photos).


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