‘Pulled’ king oyster mushrooms take the place of chicken in Will Torrent's meat-free version of an all-time classic, served in elegant lettuce leaves
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Preheat the oven to 220°C, gas mark 7. In a large bowl, mix together the curry powder and rapeseed oil, then add the mushrooms and rub with the oil to coat well.
Transfer to a large roasting tin and roast for 10 minutes, or until golden. Meanwhile, add the tikka paste to a small nonstick pan and fry for 2-3 minutes, then cool the mushrooms and the paste. Pull the mushrooms into shreds, using 2 forks.
To make the sauce, combine the crème fraîche, mayonnaise, cooled tikka paste, curry powder, mango chutney and lime juice. Stir in the apricots, coriander, ½ tsp nigella seeds and ½ the almonds. Fold in the shredded mushrooms, then cover and chill. This can be done the night before.
When ready to serve, place the lettuce leaves on a serving plate and spoon in mounds of the coronation mixture. Scatter with the remaining coriander, almonds and nigella seeds.
To make this vegan, swap crème fraîche for coconut dairy free yogurt alternative, and mayonnaise for vegan mayo.
Typical values per item when made using specific products in recipe
Energy | 1,079kJ/ 261kcals |
|---|---|
Fat | 23g |
Saturated Fat | 4.6g |
Carbohydrates | 9.7g |
Sugars | 6.7g |
Fibre | 2.1g |
Protein | 2.8g |
Salt | 0.3g |
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