Mushrooms, to a lot of peeps, are something you that you find ‘in’ or ‘next to’ things. Sauces, pasta, salads, growing in the bottom of the pantry, etc..
There is no reason mushrooms shouldn’t be the main event. When cooked properly (it’s easy friends), they have enough flavour and good texture to stand alone.
And really are just fucking lovely.
Prep Time – 15 minutes Cooking time – 20 minutes
Ingredients – makes 8 tacos
- 500g Portobello or Swiss brown mushrooms – 5mm slice
- 1/3 cup light olive oil
- 1 tbsp fresh thyme, sage or rosemary leaves
- sea salt and cracked pepper
- 8 soft, small flour tortillas
- 1 head of radicchio – sliced fine
- 1 cup washed and picked coriander
- 4 spring onions – sliced fine
- 1 tbsp lemon juice
- 2 tbsp mayonnaise
- salt and pepper
- 100g pickled jalapeno slices
- 1 cup washed and picked coriander leaves
- 1/2 cup flat parsley leaves
- 3 cloves garlic
- 1 tbsp pickle brine
- 50ml fresh lime juice
- 50ml cold water
- 1 tsp sea salt
Pre-heat your oven to 200°c.
Combine the mushrooms, oil, herbs, salt and pepper. Lay flat on a baking tray. Avoid overlapping. Bake for 12 minutes. The mushrooms should be a medium brown colour.
For the slaw, combine everything well and refrigerate until needed.
Place all of the sauce ingredients in a blender and blitz until smooth.
Turn the oven down to 150°c. Place the tortillas on a tray in the oven in a single layer for about 3-4 minutes.
- Portobello (Swiss brown) mushrooms work best here. The comparatively low moisture content and woody structure stands up well to the roasting process.
- You could use other mushrooms but they may end up a little soggier than you want.
- Mushrooms are fucking awesome.
- The jalapeno salsa has plenty of kick. Either suck it up or add a few less jalapeno.