Pulled mushroom hot dogs
- 2 tsp olive oil
- 24 large oyster mushrooms, torn into strips
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato ketchup
- 1 tsp balsamic vinegar
- 1 tsp caster sugar
- 2 tsp chipotle paste (optional)
- 1 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp Marmite
- 6 hot dog buns
- 150g Chosen by you feta, crumbled
- 2 tbsp torn coriander
- 2 shallots, chopped
Heat the oil in a pan and brown the mushrooms over a high heat until softened.
Mix the Worcestershire sauce, ketchup, vinegar, sugar, chipotle paste (if using), paprika and cumin. Add to the pan. Simmer for 5 minutes, stirring, to reduce.
Mix the Marmite with 1 tbsp boiling water and brush onto the buns. Toast on the top rack of the barbecue.
Slice the buns and fill with the mushrooms, feta, coriander and shallots.