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Pulled mushrooms with mashed potato

Pulled mushrooms with mashed potato

Total Time
40 min
10 min
30 min
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.


Red onion

1 medium, finely chopped


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


800 g, peeled and chopped

Skim milk

cup(s), (85ml)


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)


  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.


Pulled mushroom mixture can be frozen in a reusable container for up to 1 month. Thaw overnight in fridge. Reheat in a large saucepan over medium-low heat. King oyster mushrooms have the best ‘pulled’ texture, but if you can’t find them, simply use portobello mushrooms.