Pulled ‘Pork’ Sandwich

Food Main Courses Vegan Vegetarian

Derek Sarno, chef director & co-founder at Wicked Kitchen

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2 Servings

Ingredients

6 Eryngii mushrooms, ‘pulled’

12 small potatoes, halved

1 regular size bottle BBQ sauce (vegan)

3 tbsp beer (optional, but if using, choose one that is not cleared using animal products)

2 soft burger buns

3 tbsp ‘pork’ seasoning blend (sage and onion)

½ tsp salt flakes

½ tsp cracked black pepper

½ tsp granulated garlic

1 tsp vegan butter

4 tbsp sunflower/veg oil

Fresh parsley to garnish

Method

Preheat the oven to 200°C
Shred the mushrooms by running a fork along the fibres, away from the cap. Pull apart with fingers and place in a large bowl
Add BBQ sauce to small bowl and whisk in splash of beer
In the large bowl of mushrooms shreds, add granulated garlic, ‘pork’ seasoning, salt and pepper and toss to coat evenly. Heat a cast-iron pan on med-high heat until hot, add oil. Add the seasoned mushrooms and cook until brown on all sides, stirring occasionally
Once hot and crispy, transfer back to the bowl and add BBQ sauce, stir to coat evenly. Place onto a parchment-lined baking tray, spread out evenly and roast for 10-15 minutes until browned and caramelized and cooked well
Place the halved potatoes into large bowl, add a touch of oil, salt, granulated garlic, black pepper and toss to coat. Add additional oil to the hot skillet, then add the potatoes in face down to brown and cook for about 3-4 minutes. Turn over. Potatoes should be crispy and golden brown on the flat side, then place pan in the oven and roast for 10-12 minutes until cooked
Butter rolls lightly on each open-faced side and place on hot skillet for 1-2 minutes to grill until golden brown on the bottom, then assemble