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Lemon Rosemary Pulled Chicken

Name: Lemon Rosemary Pulled Chicken
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 400 g oyster mushrooms; 180 ml vegetable stock; 2 pcs garlic cloves, minced; 2 tbsp olive oil; 1 tbsp lemon, juice; 2 tbsp rosemary, chopped; 1 pinch black pepper; 1 tsp salt; 1 tsp lemon zest

This recipe came to me when I got garden-fresh lemons from a friend. They smelled and tasted so divine. I just had to make a recipe. The rosemary paired with fresh lemon will make your whole house smell like you are on holiday by the Mediterranean sea. Perfect for sharing with friends and family on Christmas eve. This one goes perfectly together with our holiday side dishes.

Serves

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Ingredients

Serves4

For the chicken

400 g oyster mushrooms
180 ml vegetable stock

For seasoning

2 pcs garlic cloves, minced
2 tbsp olive oil
1 tbsp lemon, juice
2 tbsp rosemary, chopped
1 pinch black pepper
1 tsp salt
1 tsp lemon zest

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Instructions

Prepare by preheating the oven to 180 degrees Celsius (356 Fahrenheit). Line a baking dish with parchment paper. Prepare the vegetable stock.
Wash the oyster mushrooms and tear them into long strips, piece by piece with your hand.
Add all ingredients for seasoning into a small bowl and whisk until combined.
Transfer the oyster mushrooms into the baking dish and pour the seasoning over the mushrooms. Mix until the seasoning is distributed evenly.
Pour the vegetable stock over the mushrooms and cover the baking dish with tin foil.
Bake for 20 minutes covered up. After 20 minutes remove the tin foil and bake for another 30 minutes until most of the vegetable stock is absorbed.
Serve fresh out of the oven with truffle mashed potatoes and gravy.