Chipotle pulled mushrooms with lime slaw and salsa

AuthorJen Booker
RatingDifficultyIntermediate

Tasty one from Gousto

Yields2 Servings

 180 g Fable pulled mushrooms
 1 Carrot
 0.25 Red cabbage
 20 g Chipotle paste
 1 Garlic clove
 1 tsp Ground coriander
 2 tsp Smoked paprika
 1 Lime
 1 Spring onion
 2 Tomatoes
 1 tbsp Tomato puree
 2 tbsp Vegan mayonaise
 1 tbsp Stock powder
 130 g Rice
 1.50 tsp Flour

1

Cook rice as you normally would and keep warm.

2

Zest the lime and grate the garlic.

3

Heat a drizzle of oil and fry fable with flour until browned. Shred them apart with forks.

4

Add the chipotle paste, paprika, coriander, garlic and tomato puree. Cook for 1 minute.

5

Dissolve stock powder in 150ml boiled water. Add stock to the pan and bring to the boil, reduce and cover for 10 minutes.

6

Stir through half the lime zest.

7

Slice spring onion, grate carrot & cabbage. Add the juice from half your lime, mayo and salt & pepper. Mix everything together.

8

Finely dice the tomatoes, add to a bowl with the remaining lime zest, a squeeze of lime juice, a drizzle of olive oil and salt & pepper.

9

Serve the mushrooms with rice, salsa and slaw.

CategoryCuisine

Ingredients

 180 g Fable pulled mushrooms
 1 Carrot
 0.25 Red cabbage
 20 g Chipotle paste
 1 Garlic clove
 1 tsp Ground coriander
 2 tsp Smoked paprika
 1 Lime
 1 Spring onion
 2 Tomatoes
 1 tbsp Tomato puree
 2 tbsp Vegan mayonaise
 1 tbsp Stock powder
 130 g Rice
 1.50 tsp Flour

Directions

1

Cook rice as you normally would and keep warm.

2

Zest the lime and grate the garlic.

3

Heat a drizzle of oil and fry fable with flour until browned. Shred them apart with forks.

4

Add the chipotle paste, paprika, coriander, garlic and tomato puree. Cook for 1 minute.

5

Dissolve stock powder in 150ml boiled water. Add stock to the pan and bring to the boil, reduce and cover for 10 minutes.

6

Stir through half the lime zest.

7

Slice spring onion, grate carrot & cabbage. Add the juice from half your lime, mayo and salt & pepper. Mix everything together.

8

Finely dice the tomatoes, add to a bowl with the remaining lime zest, a squeeze of lime juice, a drizzle of olive oil and salt & pepper.

9

Serve the mushrooms with rice, salsa and slaw.

Chipotle pulled mushrooms with lime slaw and salsa

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