For our plant-based twist on hoisin duck, you'll smother smoky pulled mushrooms with sweet sauce before topping with cucumber sticks, spring onion and a crispy 'seaweed' garnish. Heaven!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||5.6 g|
|Protein||3.3 g||14.1 g|
|Salt||0.56 g||2.37 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Using clean hands, tear the chestnut mushrooms into small pieces and add to a baking tray, trying to spread them out as much as possible
Tip: Cooking for 4? Use 2 trays!
Put the tray in the oven for an initial 10-15 min, until starting to brown and crisp
Meanwhile, add the soy sauce to a bowl with the agave nectar and smoked paprika and stir it all together – this is your smoky dressing
Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and finely shred
Add the shredded spring greens to a large baking tray and sprinkle with 1 tsp [2 tsp] salt, 1 tsp [2 tsp] sugar and a large drizzle of vegetable oil
Give everything a good mix up, then put the tray in the oven for 8-10 min or until crispy – this is your crispy 'seaweed'
Once the mushrooms are starting to brown, remove the tray from the oven and pour over the smoky dressing
Mix it all together and return the tray to the oven for 8-10 min further until caramelised
While the mushrooms are caramelising, slice the cucumber in half lengthways and scoop out the seeds with a spoon then slice into matchsticks, discard the seeds
Trim, then slice the spring onions lengthways into batons
Add the tortillas to a tray and put the tray in the oven for 2-3 min or until warmed through
Add the hoisin sauce to a bowl along with the onion marmalade and mix it all together – this is your sticky hoisin sauce
Once the mushrooms have caramelised, divide the mixture evenly between the warmed tortilla wraps
Dollop over the sticky hoisin sauce, pack with cucumber matchsticks, spring onion batons and garnish with crispy 'seaweed' and fried onions – these are your pulled mushroom hoisin wraps
Serve the pulled mushroom hoisin wraps with any remaining veg to the side