Pulled Mushroom Burger & Jacket Potatoes

Zhoro Apostolov

Blagoevgrad, Bulgaria

INGREDIENTS

Oyster Mushroom “Pork”

1½ cups oyster mushrooms

A pinch of salt

A pinch of black pepper

A sprinkle of fresh thyme

1 garlic clove, finely chopped

1 tbsp vegetable oil Toppings

2 slices tomato

Some lettuce or iceberg salad

A bit of carrot

A bit of red cabbage

1 slice of dairy-free mozzarella

A burger bun

Mustard and ketchup (optional)

METHOD

• Cut or tear the mushrooms by hand into long strips.

• Season them with salt, black pepper, fresh thyme, garlic and a drizzle of oil. Cook them on a hot griddle pan for 5-6 minutes on each side.

• Assemble your burger and enjoy!

INGREDIENTS

Jacket Potatoes

4 big potatoes

150 g mushrooms

100 g baby spinach

4 tbsp vegan sour cream

Salt and pepper

METHOD

• With a small knife, poke tiny holes in the potatoes so they cook faster and keep their shape.

• Season them with salt, pepper and a drizzle of olive oil.

• Cook them in the oven, set to 375°F, for about 1 hour and take them out.

• Meanwhile, prepare your filling.

• Cook the mushrooms in a hot pan for about 4 minutes and then add the spinach.

• Season with salt and pepper.

• Take them off the heat.

• When the potatoes are ready, cut them open and stuff them with mushrooms and spinach.

• Finish them off with a spoon of vegan sour cream.

THRIVE Magazine