Miguel’s Crunchy Soft Mushroom Tacos

  • Serves: 1
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Ingredients

Baja Sauce
1 jalapeño, roughly chopped
10 pickled green peppercorns
½ bunch coriander, roughly chopped
1 lime, juiced
3 tbsp sour cream
1 tbsp extra virgin olive oil
Salt, to taste
Corn salsa
3 tbsp extra virgin olive oil
1 tin canned corn
2 tomatoes, cores removed, diced same size corn kernels
Leaves from ½ bunch coriander
½ red onion, diced size of kernels
1 lime, juiced
1 jalapeño, sliced
Salt and pepper, to taste
Mexican Mushrooms
4 flat mushrooms, cut in thick slices
3 tbsp Mexican seasoning
1 tsp dried chilli optional
Splash extra virgin olive oil
Crunchy Soft Tacos
6 taco shells
6 soft tortillas, softened on an open flame (or in the microwave)
2 ripe avocados
Splash lime juice
Dash extra virgin olive oil
2 tbsp sour cream
Salt and pepper, to taste

Method

Baja Sauce
1

Combine all ingredients in a mortar and pestle (or a small food processor) until all ingredients are smooth. Set aside.

Corn Salsa
2

Heat up 1tbsp olive oil in a medium sized pan over a high heat. Sauté corn for 2 minutes until golden, add to a bowl with the rest of ingredients, then mix together. Set aside

Mexican Mushrooms
3

Then, marinate the mushrooms with all ingredients, panfry on a medium heat for 2 minutes on each side, to avoid burning the marinade. Set aside.

Crunchy Soft Tacos
4

Finally, cut both avocados in half and remove each pip, setting aside. Using a fork inside each half, mash the avocado together with lime juice, sour cream and olive oil to form a rough guacamole.

5

To preserve the bright green and avoid oxidation, you can return the pips to the centre of the avocados and stick the halves together to close till you are ready to use.

6

Spread each soft tortilla with a spoonful of guacamole, then wrap around the hard taco shell.

7

Gently press the soft tortilla to the sides of the hard taco shells, using the guacamole as a glue. Repeat with remaining taco shells and soft tortillas

8

To serve, spoon a little of the salsa into the base of the hard taco, top with Mexican mushrooms and drizzle with baja sauce. Eat immediately.

Recipe by Miguel Maestre for Australian Mushrooms

Ingredients

Baja Sauce
 1 jalapeño, roughly chopped
 10 pickled green peppercorns
 ½ bunch coriander, roughly chopped
 1 lime, juiced
 3 tbsp sour cream
 1 tbsp extra virgin olive oil
 Salt, to taste
Corn salsa
 3 tbsp extra virgin olive oil
 1 tin canned corn
 2 tomatoes, cores removed, diced same size corn kernels
 Leaves from ½ bunch coriander
 ½ red onion, diced size of kernels
 1 lime, juiced
 1 jalapeño, sliced
 Salt and pepper, to taste
Mexican Mushrooms
 4 flat mushrooms, cut in thick slices
 3 tbsp Mexican seasoning
 1 tsp dried chilli optional
 Splash extra virgin olive oil
Crunchy Soft Tacos
  6 taco shells
 6 soft tortillas, softened on an open flame (or in the microwave)
 2 ripe avocados
 Splash lime juice
 Dash extra virgin olive oil
 2 tbsp sour cream
 Salt and pepper, to taste

Directions

Baja Sauce
1

Combine all ingredients in a mortar and pestle (or a small food processor) until all ingredients are smooth. Set aside.

Corn Salsa
2

Heat up 1tbsp olive oil in a medium sized pan over a high heat. Sauté corn for 2 minutes until golden, add to a bowl with the rest of ingredients, then mix together. Set aside

Mexican Mushrooms
3

Then, marinate the mushrooms with all ingredients, panfry on a medium heat for 2 minutes on each side, to avoid burning the marinade. Set aside.

Crunchy Soft Tacos
4

Finally, cut both avocados in half and remove each pip, setting aside. Using a fork inside each half, mash the avocado together with lime juice, sour cream and olive oil to form a rough guacamole.

5

To preserve the bright green and avoid oxidation, you can return the pips to the centre of the avocados and stick the halves together to close till you are ready to use.

6

Spread each soft tortilla with a spoonful of guacamole, then wrap around the hard taco shell.

7

Gently press the soft tortilla to the sides of the hard taco shells, using the guacamole as a glue. Repeat with remaining taco shells and soft tortillas

8

To serve, spoon a little of the salsa into the base of the hard taco, top with Mexican mushrooms and drizzle with baja sauce. Eat immediately.

Recipe by Miguel Maestre for Australian Mushrooms
Miguel’s Crunchy Soft Mushroom Tacos

Tags:

 Dinner, Lunch, Miguel, Vegetarian

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