For the August bank holiday weekend, we booked a little trip to Ware, where (sorry, we had to!) we stayed in a beautiful tiny house. However, this tiny house only had a microwave to cook from, which meant we had to get creative with meal options, especially with Bryony being vegetarian, of course!

We knew that we didn’t want a microwave meal, and we planned to eat out for the last two days, so it was up to me to come up with something we could simply reheat and enjoy. These pulled mushrooms were great because the wraps, cucumber and spring onions could be prepped in advance, leaving just the pulled mushrooms, in a homemade plum sauce, to be heated.

This meal is super easy to cook and is one you will keep going back to. It’s sweet, sticky and guilt free!

If you are vegetarian and miss crispy aromatic duck then this very close to that concept. It may miss the crispiness, but the sweet sticky sauce, combined with the fresh crunch of the cucumber and spring onions, makes it a match made in heaven. 

Ingredients (serves 2)

  • 500g large mushrooms
  • 2 tbsp olive oil
  • 2 cloves garlic (crushed in skins)
  • 1 large onion (roughly chop in skins)
  • 2 star anise 
  • 8 plums (halved with seed removed)
  • 3 tbsp soy sauce
  • 2 tbsp red wine vinegar 
  • 1 cinnamon stick
  • 400ml water


  • 8 tortilla wraps or rice pancakes
  • ½ a cucumber 
  • 2 spring onions 


  1. Preheat the oven to gas mark 6/200℃/400℉.
  2. Mix the mushrooms with a tablespoon of olive oil and bake for 10 minutes alone.
  3. In on a high heat, add the onion and garlic to give it a bit of colour or 2-3 minutes and then add in the plums, soy sauce, red wine vinegar, followed by the cinnamon and star anise. Coat well and then add in the water and bring to a boil.
  4. Remove the mushrooms from the oven and turn down the oven to gas mark 4/180℃/350℉.
  5. Pour over the liquid with all of the ingredients in the pan, cover with foil and cook for 30-45 minutes.
  6. Whilst the mushrooms are cooking, Cut the cucumber lengthwise and remove the seeds with a spoon, divide roughly into 3 parts and cut into thin strips lengthwise. Cut the spring onions into equal strips and set aside for serving. 
  7. Set the mushrooms to one side and then strain the liquid through a sieve and then reduce in a pan to a slightly thicker consistency. 
  8. Pull the mushrooms and pull with two forks (you can slice think if you are struggling).
  9. Mix the sauce with the mushrooms back with the sauce and serve with the wraps, spring onion and cucumbers.


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