Oyster Mushroom Tacos

Name: Oyster Mushroom Tacos
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican, Latin American, American
Ingredients: .5 red onion, peeled and cut into .5 cm dice; 20g coriander leaves, finely chopped; 4 tbsp fresh lime juice (3-4 limes); 2 tbsp fresh orange juice; 1 tsp fine sea salt; 80g mayo; 100g yogurt; a pinch of salt; 2 dried ancho chilies; 4 garlic cloves, peeled; .5 red onion, peeled and roughly chopped; 1 tsp ground allspice; 1 tsp dried oregano; 200ml fresh orange juice; 1.25 tsp fine salt; 1 tbsp tomato puree; 500g oyster mushrooms; 4 corn tortillas

8 steps

Prep:20minCook:50min

This isn't an economical recipe, but it is a special and fun meal for two. You can reduce the cost by buying oyster mushrooms from a Chinese supermarket. Ancho chilis and corn tortillas are available in larger supermarkets, specialist shops, and online.

Updated at: Thu, 17 Aug 2023 04:06:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories735.6 kcal (37%)

Total Fat37 g (53%)

Carbs89.2 g (34%)

Sugars17.7 g (20%)

Protein19.6 g (39%)

Sodium2836 mg (142%)

Fiber13.4 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Heat the oven to 200C and line two large baking trays with reusable baking paper.

Step 2

First make the salsa. Put the red onion, coriander lime juice, orange juice, and salt in a small serving bowl, mix and set aside.

Step 3

Now make the crema. In the second small serving bowl, mix the mayonnaise, yogurt, and salt, and set aside.

Step 4

Cut the stems off the chilis, roll the chilis between your fingers and vigorously shake out the seeds (keep and plant them, or compost them).

Step 5

Put the chilis in a small heatproof bowl, pour over enough just-boiled water to cover and leave to soak for five minutes. Drain, then put in a blender with the garlic cloves, onion, allspice, oregano, orange juice, salt, and tomato puree, and blitz to a paste.

Step 6

Put the paste in a bowl, add the mushrooms, toss to coat, then tip on to the lined trays. Bake for 20-25 minutes, until starting to crisp up.

Step 7

Halfway through the mushroom cooking time, heat the tacos according to the packet instructions. I dry-fry mine on a medium to high heat, until they are blackened in places but soft, then put them in a large lidded casserole to keep warm.

Step 8

When the mushrooms are ready, put them in a serving bowl and take to the table with the crema, salsa, and tortillas, to assemble as you wish- I go mushrooms first, followed by a dollop of crema and spoonful of salsa.