RECIPE - Pulled(mushroom)'Pork'

This is one of my secret party pieces and always a big hit when I make it for home parties!

I am not into 'meat substitutes' as most are highly processed, full of rubbish and quite frankly are nothing like meat! All the 'good' which is done in not eating animal products is undone in the processing which is required to make them and then the damage you do to your own body.

While I would not claim that you could take the 'Pepsi challenge' with my Pulled(mushroom)'Pork' against real pulled pork, I believe this dish is just as tasty in its own right and serves the purpose of satisfying those who might feel they 'need' meat in a meal.

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Shopping list (makes approx 8 portions):

• Eringi mushrooms, large x8

• Other mushrooms of your choice (enoki, shimeji, shitake etc.) - Optional, eringi are essential and are the best. First time, just use eringi, then experiment with others.

• Red onion x1

• BBQ sauce

• Fresh mint, cucumber, bread buns - Optional, depending on how you are serving.

• Your favourite salad ingredients - Optional, depending on how you are serving.

• Extra virgin olive oil, peri-peri type seasoning / salt, pepper, chilli powder, cumin, onion powder, garlic powder etc. - these are all things I have in my cupboard permanently, so don't obviously shop for them every time, but you need all these items.

Method:

• Using a fork, shred the eringi into small 'strips' (if you are using other mushrooms, cut these into thin strips too).

• Add the shredded mushrooms into a shallow baking dish and coat with extra-virgin olive oil and peri peri seasoning / a mix of the spices suggested above. Mix around with your hands to ensure all the mushrooms are evenly covered.

• Put the baking dish in the oven at 180℃ for approx. 30 minutes to dry the mushrooms out and begin to form slight brown edges here and there.

• Add a little extra virgin olive oil in a large pan/wok and put on a medium to high heat.

• Pour the shredded mushrooms into the pan and begin to fry, with a little more seasoning, to brown further and create a chewy/meaty texture.

• Next add a few tablespoons of your favourite BBQ sauce (I used a homemade one - recipe to come another time!) and mix evenly through all the mushrooms.

Serving your Pulled(mushroom)'Pork':

As always, it is completely up to you how you serve this/what you serve it with. For my paleo lunches this week I am mixing some raw red onion into the finished mushrooms (and some sliced black olives too, just because I love them!) and serving it on top of my favourite salad ingredients. If you want it in the more 'traditional' way, and how I usually do it for parties, serve it in toasted ciabatta bread buns (so obviously not paleo) with sliced cucumber, fresh mint and raw red onion + more BBQ sauce / mayo.

When you are finished cooking / serving, if on a salad, it may look something like this:

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Doesn't it just MAKESENSE to find ways to be satisfied by real, whole foods when you are missing meat, rather than reaching for that processed rubbish which tries to imitate meat badly?! This is such a simple recipe and I promise it will completely blow your friends and family away, if they are lucky enough to have you make it for them!

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