Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Pulled mushroom burger with pickled ginger and wasabi mayo

Japanese 13 Mins Prep · 15 Mins Cook

To 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.