Pulled mushrooms with mashed potato
1 medium, finely chopped
2 clove(s), crushed
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
⅓ cup(s), (85ml)
600 g, king oyster (see tip)
Lentils, canned, rinsed, drained
1 400g can
½ cup(s), coarsely chopped, plus sprigs to serves
99% fat-free, plain or natural yoghurt, unsweetened
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- Serve pulled mushrooms with mashed potato and yoghurt. Garnish with extra coriander.