Pulled mushrooms with mashed potato
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Shredding mushrooms and stirring them through a spice-packed lentil sauce is a genius way to make the most of their meaty texture and intense flavour. For some extra heat, add 1 teaspoon dried chilli flakes with the spices.
Ingredients
Red onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Smoked paprika
2 tsp
Ground coriander
2 tsp
Tomato paste
1 tbs
Canned diced tomatoes
1 400g can, (1 x 400g can)
Vegetable stock cube
1 individual, gluten-free variety, to make 300ml stock
Potato(es)
800 g, peeled and chopped
Skim milk
⅓ cup(s), (85ml)
Mushrooms
600 g, king oyster (see tip)
Lentils, canned, rinsed, drained
1 400g can
Fresh coriander
½ cup(s), coarsely chopped, plus sprigs to serves
99% fat-free, plain or natural yoghurt, unsweetened
100 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large, deep non-stick frying pan or flameproof casserole dish with oil and heat over medium heat. Cook onion for 3-4 minutes, until soft. Add garlic and spices. Cook, stirring, for a further 1 minute. Stir in tomato paste until combined, then stir in tomatoes and stock. Season with salt and pepper and bring to a simmer. Simmer for 20 minutes.
2
Meanwhile, cook potatoes in a large saucepan of boiling water until tender. Drain and return to pan. Add milk and mash until smooth. Season with salt and pepper. Cover and set aside to keep warm.
3
Shred mushroom stems and caps separately, using two forks to pull them apart. Stir shredded mushrooms and lentils into tomato sauce. Simmer for 5 minutes. Remove from heat and stir in chopped coriander.
4
Serve pulled mushrooms with mashed potato and yoghurt. Garnish with extra coriander.
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