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  • Recipes

  • Shredded Mushrooms with Black Beans and Wild Rice

Shredded Mushrooms with Black Beans and Wild Rice

Shredded Mushrooms with Black Beans and Wild Rice

By OcadoLifePublished on 14 August 2024This is a hearty vegan spin on the popular Latin American dish ropa vieja, which is usually made with shredded beef. Created by chef Liam Barker, this Shredded Mushrooms with Black Beans and Wild Rice contains 4 of your 5 a day. Liam says, “The texture of the shredded king oyster mushrooms in this recipe is really meaty, and the tomato-based sauce is packed with flavour.”
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Time and servings

45 minsTotal time
2Servings
15 minsPrep time
30 minsCooking time

Ingredients

  • 300g king oyster mushrooms, shredded (see tip)
  • 2 tsp salt, for removing moisture
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 fresh bay leaves
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp tomato purée
  • 6 tomatoes, finely chopped
  • 1 red pepper, thinly sliced
  • 200ml vegetable stock
  • 1 tsp caster sugar
  • 1 (400g) tin black beans
  • 1(250g) pack microwave wholegrain basmati and wild rice, cooked
  • 1 bag salad leaves, to serve (optional)

Method

  • Step 1

    Put the mushrooms in a colander. Toss with the salt; set over a bowl for 15 mins to draw out the moisture.

  • Step 2

    Meanwhile, heat the oil in a pan. Add the onion, garlic and bay; stir over a medium heat for 5 mins. Stir in the cumin, oregano and tomato purée; cook for 2 mins. Scoop half the mix into a pan for the beans.

  • Step 3

    To the remaining mixture, add the tomatoes, red pepper, stock and sugar; simmer, uncovered, over a low heat for 15 mins until thickened.

  • Step 4

    Squeeze out any more liquid from the mushrooms; add them to the sauce. Cook over a medium-low heat for 10 mins to thicken; season.

  • Step 5

    To the reserved onion mixture, add the beans (with their liquid); simmer over low heat for 8-10 mins or until thickened. Season to taste.

  • Step 6

    Serve the shredded mushrooms with the beans, rice and salad leaves, if you like. Store leftovers chilled for 3 days.

  • Step 7

    Recipe Tip: Use the back of a fork to shred the mushrooms – put some welly into it and you’ll end up with a consistency similar to pulled pork.