Cooked - Pulled Mushroom Tacos

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pulled Mushroom Tacos

1.0

250 gram (King) Oyster Mushrooms (shredded lengthwise with a fork)

2 tbsp olive oil

½-1 white onion (diced)

2 cloves garlic (minced)

½ tbsp cumin

½ tbsp smoked paprika

½ tbsp ground coriander

1 tbsp tomato paste

1 tbsp Chipotle sauce

1 tbsp soy sauce

⅛ cup cup veggie stock

Pico de Gallo:

½ tomato (diced)

½ small red onion (diced)

A few slices of jalapeno (diced)

Handful fresh coriander (finely chopped)

Some lime juice

Salt & pepper

Topping:

4 tacos

Fresh coriander

Yoghurt base (e. g. Greek yoghurt, avocado crema)

Pickled onions (optional)

Hot sauce

Aioli (optional)

Lime/lime juice

Jalapeño

Sriracha mayo (optional)

Shred the stems using a fork and pull individual strands apart with your hands.
Heat up 2 tbsp of oil in a frying pan.
Throw in the diced onion, fry on a gentle heat for about 5 minutes.
Add the minced garlic and fry for another 30 seconds.
Add the cumin, smoked paprika tomato paste and coriander. Fry them off gently, stirring the whole time, for a minute or so.
Mix in the chipotle paste.
Add in all the mushrooms. Coat them in what's already on the pan.
Add soy sauce and the stock
Allow the mushrooms to cook in the liquid until most of the liquid gets absorbed. Cook for another 5 minutes and allow the mixture to cool down.
Mix together all the ingredients for the Pico the Gallo
Assemble your tacos by putting pulled mushroom, soy yoghurt, pico de gallo, pickled onions and coriander in the middle of each taco. Add some sriracha mayo if you're feeling spicy

Course🍽️Main Course

Diets🌱Vegan...

Category🌮Tacos

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 92 weeks ago

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