CHIPOTLE PULLED PORTABELLO

TC PORTOBELLO

I'll tell you what does my head in, that whole Pulled Pork thing.

It's just not fair.

Four years ago I was a very passionate meat-eater and had I ever heard of pulled pork? No, I hadn't. Was it on every single sodding menu out there? No, it wasn't. Was it being cooked up & served at every single street food festival known to man? NO, NO, NO.

I am a master at the art of missing the boat.

Here I am four years later as a fully fledged pescatarian (who is almost vegan too but who sometimes gets drunk and eats chicken kebabs on the way home from the pub)  - and the one thing that I regret never getting the chance to try is exactly that - Pulled flippin' Pork.

So, I made a version of these instead, taken from here. There's no beating around the bush with this recipe - it's absolutely amazing & teamed with the feta salad, it was just what I was after. Yep, this is the recipe that saved my life - because I'm dramatic like that.

Chipotle Pulled Portobello with Feta & Coriander Topping

Ingredients (Serves 4)

  • 1/2 cup ketchup
  • 1/2 cup cider vinegar
  • 1 chipotle pepper in adobo sauce (available from Waitrose)
  • 1 tbsp of chipotle adobo sauce (from same tin)
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp brown sugar
  • 1/4 cup water
  • 5 Portobello mushrooms
  • 8 smaller chestnut / white mushrooms
  • Extra-virgin olive oil
  • Small handful of fresh coriander, chopped
  • Small handful of fresh flat leaf parsley, chopped
  • 1/3 feta cheese
  • 2 shallots, finely chopped
  • 2 tsp white wine vinegar
  • 4 good quality soft rolls*

Method

  1. Start off by cooking all the mushrooms over a high heat in a large oiled pan. They need space to get crispy brown because you don't want them to go soggy.
  2. After a couple of minutes, when browned well & crispy, add the paprika & the cumin. Cook for a couple of minutes, stirring continuously until fragrant.
  3. Next add the ketchup, cider vinegar, chipotle pepper & sauce, brown sugar & the water. Mix well & let simmer for about 10-15 minutes until it gets lovely & sticky. When done, set aside.
  4. In a small bowl, mix together the coriander, parsley, feta, white wine vinegar and extra-virgin olive oil. Season to taste & set aside.
  5. Next, cup open your rolls & lightly toast the insides before scooping on a generous helping of bbq-mushrooms. Top with the feta dressing & serve.

*Brioche burger rolls would be perfect, but good luck with that! Why has everyone stopped stocking these?!