I’ve swapped quacks for ‘shrooms in this decadent hoisin pulled fable burger, drizzled with more hoisin mayo. It’s completely vegan, and utterly delicious.

Let me know in the comments if you give it a go.

Ingredients for 2

180g fable meaty pulled mushrooms

2 plant-based brioche buns

½ cucumber

3 spring onions

10g fresh coriander

Fable sauce

50ml soy sauce

½  lime

30g fresh ginger

2 garlic cloves

30ml mirin

0.5 tbsp honey

Hoisin mayo

30g hoisin sauce

60ml vegan mayo

½ lime

Method

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 (this is just to warm your brioche buns later)

Heat a non-stick frying pan (with a matching lid) over a medium heat with a drizzle of olive oil and once hot, add the fable mushrooms. Fry for 5 mins, stirring occasionally so that they are browned on all sides

Peel and grate the ginger and garlic cloves. Zest the lime

Once the fable mushrooms are browned on all sides, add the soy sauce, juice of ½ a lime, lime zest, grated ginger, grated garlic, mirin and honey. Add 100ml cold water and cook, with the lid on, for 10 mins

Sauces and sides

Meanwhile, trim, halve, then slice the spring onions lengthways into matchsticks. Cut the cucumber into thin batons

In a small bowl combine the hoisin sauce, the juice of ½ a lime and the vegan mayo – this is your hoisin mayo

Once the mushrooms have cooked for 10 mins, remove the lid and using a spatula, gently break up the mushrooms into smaller chunks and flatten some pieces slightly. Increase the heat to high and cook until the liquid has almost all evaporated and the mushrooms are lightly caramelised

Meanwhile, add your brioche buns to the oven until lightly toasted

Build the burger

Layer the cucumber batons & spring onions on the base then pile over the pulled fable mushrooms. Top with a good dollop of hoisin mayo and a handful of fresh coriander.