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Chipotle Butter Mushroom Tacos | Justine Schofield

  • Serves: 4
  • Cooks In: 15 minutes

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Ingredients

6 Flat mushrooms (about 700g)
La Banderita 6" flour tortillas
1 Avacado, thinly sliced
A few dollops of Greek-style yoghurt or sour cream
1 salad onion, finely chopped
1 handful of almonds, toasted and blended to a fine crumb
50 g fetta, crumbled
Marinade
3 coriander stalks, leaves reserved for garnish
60 g butter, softened
1 tsp ground cumin
1 tbsp smoked paprika, plus extra to garnish
1 tsp dried oregano
2 chipotle chillies in adobo sauce, plus 2 tsp of sauce from can
4 cloves of garlic
2cm piece of ginger minced
¼ cup apple cider vinegar
1 tbsp agave syrup or honey

Method

1

Heat BBQ over a medium-high heat.

2

Place the marinade ingredients into a blender with a good pinch of salt and blend until smooth. Brush the mushrooms with some of the marinade and place on the BBQ. Cook for 8-10 minutes turning regularly and basting with more marinade as they cook.

3

Warm tortillas for less than a minute on each side of the BBQ or a pan and keep warm in a clean tea towel.

4

Roughly chop the charred mushroom into chunks. Add to the tortillas and top with yoghurt, avocado, onion, coriander leaves, fetta and almond crumbs.

Ingredients

 6 Flat mushrooms (about 700g)
 La Banderita 6" flour tortillas
 1 Avacado, thinly sliced
 A few dollops of Greek-style yoghurt or sour cream
 1 salad onion, finely chopped
 1 handful of almonds, toasted and blended to a fine crumb
 50 g fetta, crumbled
Marinade
 3 coriander stalks, leaves reserved for garnish
 60 g butter, softened
 1 tsp ground cumin
 1 tbsp smoked paprika, plus extra to garnish
 1 tsp dried oregano
 2 chipotle chillies in adobo sauce, plus 2 tsp of sauce from can
 4 cloves of garlic
 2cm piece of ginger minced
 ¼ cup apple cider vinegar
 1 tbsp agave syrup or honey

Directions

1

Heat BBQ over a medium-high heat.

2

Place the marinade ingredients into a blender with a good pinch of salt and blend until smooth. Brush the mushrooms with some of the marinade and place on the BBQ. Cook for 8-10 minutes turning regularly and basting with more marinade as they cook.

3

Warm tortillas for less than a minute on each side of the BBQ or a pan and keep warm in a clean tea towel.

4

Roughly chop the charred mushroom into chunks. Add to the tortillas and top with yoghurt, avocado, onion, coriander leaves, fetta and almond crumbs.

Notes

Chipotle Butter Mushroom Tacos | Justine Schofield
IngredientsDirections

Tags:

 BBQ, Dinner, Entertaining, Lunch, Vegetarian

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