Pulled Mushroom Chipotle Tacos
Oyster mushroom
70 minutes
Budget
Vegetarian
Ingredients
6 servings
400g
king Oyster mushrooms
2 tbsp
olive oil
1
small white onion, finely diced
3 spoons
of powder spices
1 tsp
tomato paste
2-3 tbsp
soy sauce
60 ml / ¼ cup
stock (or water)
1 tbsp
maple syrup
a good pinch white or black pepper
Salsa:
15
ripe plum tomatoes
¼
red onion, finely diced
½
small jalapeno chilli (adjust to taste), finely diced
Small handful of coriander,
super finely chopped
2 tsp
lime juice
1 tsp
olive oil
½ tsp
maple syrup
Salt and pepper, to taste
15
small tacos
Romaine lettuce, shredded
Pickled red onions
Small bunch of coriander
Creme fraiche
Recipe
Step 1.
Wipe the mushrooms clean and cut off the caps. Slice the caps thinly.
Shred the stems using a fork to make incisions and then pull individual strands apart with your hands.
Step 2.
Heat up 2 tbsp of oil in a heavy bottom frying pan.
Throw in the diced onion, fry on a gentle heat for about 10 minutes (stirring from time to time) until translucent and lightly browned in places.
Add the spices. Stirring the whole time, for a minute or so.
Mix in the tomato.
Add in all the mushrooms. Coat them in what’s already on the pan.
Step 3.
Add soy sauce and 60 ml / ¼ cup stock.
Once most of the liquid gets absorbed, season with maple syrup and some pepper. Cook for another 5 minutes and allow the mixture to cool down.
Step 4.
Salsa:
Chop your tomatoes very finely, optionally deseeding them as you go along.
Mix in the diced onion, jalapeno chilli and coriander.
Dress with lime juice, olive oil and maple syrup and season with salt and pepper.
Step 5.
Assemble your tacos by putting pulled mushroom, chopped lettuce, tomato salsa, pickled onions and coriander in the middle of each taco.
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