I have no idea what pulled pork is like, but pulled eryngii mushrooms rock or reggae 🎶 I was inspired by the Wicked Kitchen to make these.
To make two burgers start by shredding about 300g of eryngii mushrooms length ways with a fork, basically scrape down them around the stem of the mushroom then tease the fibers apart and break up the heads.
Then heat up a caste iron or thick based frying pan with about 2 tbsp oil, I used sesame oil. Slice a few small red shallots finely and put these and the mushrooms win the frying pan with a couple of pinches of salt. Allow to fry for a few minutes a lot of moisture will come out of the mushrooms initially, you don’t have to stir them much at this stage. Chop up 2 cloves of garlic and add these along with some ground pepper and a splash more oil once most of the moisture has evaporated, now the mushrooms will fry and start to brown. They reduce quite a bit in size too as they cook.
Once the mushrooms have started to brown and caramelise add a couple of pinches of smoked paprika, a good grinding of black pepper a tsp. sesame seeds and about 5-6 tbsp. BBQ sauce, I used Reggae Reggae BBQ / jerk sauce, cook stiring regularly for a couple of minutes until the sauce gets sticky and the oil starts to separate out.
Toast a couple of burger buns. Move the mushrooms to the edge of the pan and quickly fry a few slices of tomato until they soften. Place a couple of tomato slices on each bottom bun and then pile on the BBQ mushrooms.
Put the top of the bun on and enjoy 😋
copymydinner 