Mushroom Tacos
Serves 4
GF, V
I’ve made these tacos with a variety of mushrooms, but you could just use brown mushrooms if that’s all you can get. It looks like a lot of mushroom when you pop it in the oven, but it shrinks down considerably when roasted. I’ve made these in Gem lettuce leaves to keep it low carb, but if you’re not opposed to some carbs then feel free to warm up some soft tacos.
Ingredients:
Taco mix:
600g mixed mushrooms, sliced (I’ve used a mixture of brown mushrooms, shiitake, oyster & enoki).
3 tbsp light soy sauce
4 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chilli flakes
1 tsp oregano
Pickled onions:
1 large red onion, thinly sliced into rings
1/2 cup apple cider vinegar
juice one lime
tsp maple syrup
tsp salt
1/4 cup water
Chipotle mayonnaise:
2 tsp chopped chipotles
cup Greek yoghurt
juice 1/2 lime
tbsp mayonnaise
To Serve:
refried beans, warmed
crumbled feta cheese
guacomole
Preheat oven to 200 degrees C.
To pickle onions: Mix together the lime juice, maple syrup, salt, water & vinegar and heat. Bring to simmer. Pour over onions and leave for at least 30 minutes.
Clean and slice the mushrooms. Toss with all the other ingredients and spread out on a baking tray lined with greaseproof paper. Cook for about 25 minutes till browned, turning occasionally.
Mix the ingredients together for the chipotle mayonnaise.
Serve on gem lettuce leaves (or warmed soft tacos) with refried beans, guacamole, chipotle mayo, pickled onions and feta.