| Created by | Spinneys |
| Prep time | 13 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 411 |
| Fat | 23g |
| Saturates | 2.2g |
| Protein | 6.8g |
| Carbs | 48g |
| Sugars | 16.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFTo make the pulled mushrooms, remove the tops and slice them as thinly as possible and place in a medium bowl.
To shred the stem, use a fork and rake it down to ‘pull’ the mushroom. Do this with all the mushrooms and set aside in a bowl.
Heat the oil in a large cast-iron pan over a hot barbecue, once smoking add the mushrooms and spread out evenly. Leave undisturbed for 5 minutes before flipping them in one layer. Leave to cook for another 5 minutes.
Stir in the soya sauce, paprika and the 2 garlic cloves and cook for another 5 minutes.
Add the barbecue sauce and stir for another 3 minutes, then take off the heat. 6 To make the wasabi mayo, place all the ingredients in a small bowl and whisk to combine.
To serve, spread the wasabi mayo on the buns, top with the lettuce, pulled mushrooms, bean sprouts and pickled ginger.
