I try as much as I can to cook meat-free meals once or twice a week, and this one has become somewhat of a favourite in our house! Especially with my husband Sam, who loves pretty much anything with mushrooms. It’s super simple and has a good kick of chilli too!

If you’re unsure about how to ‘pull’ the mushrooms, I did a step-by-step video on my story highlights on Instagram. Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet.

Pulled Mushroom Tacos

Ingredients (serves two)
400g king oyster mushrooms
3 banana shallots, 2 finely diced, 1 cut into rings
1 lime
1 tbsp olive oil
3 cloves crushed garlic
1.5 tbsp chipotle paste
2 tsp cumin
2 tsp paprika
1 tsp ground coriander
1 tbsp tomato puree
1 tbsp honey
400ml vegetable or beef stock

To serve:
Corn tortillas
100ml sour cream
2 limes
Fresh coriander

Method
1. First, we’re going to make the pickled shallots. Take your one shallot that you sliced into rings and place it into a bowl with a good pinch of salt and the juice of one lime. Toss together and set aside.
2. To prep the mushrooms, slice the tops off of them and thinly slice them. Take a fork and scrape it down the sides of the mushroom, then simply pull strands off with your fingers and repeat with the remaining mushrooms. Shred them all and set aside.
3. Put a large, non-stick frying pan over a medium heat. Add the oil, then fry the diced shallots with a pinch of salt for a few minutes until soft. Add the garlic, cumin, coriander and paprika and cook for a couple more minutes.
4. Add the chipotle paste, tomato puree and honey and cook for one minute. Add the shredded mushrooms and toss to coat in all the spices, then pour in the stock and cook over a medium-low heat for 15-20 minutes until the stock has reduced and the mushrooms are soft.
5. While it’s bubbling, mix the sour cream with the zest of one lime, and warm up your tortillas. Taste and adjust the mushroom mix with salt and pepper and we’re ready to serve.
6. Spread some of the lime sour cream on the tortillas, top with the mushroom mix, drain the shallot rings and scatter them and some fresh coriander over. Serve with lime wedges and any extra sour cream.