Crispy Mushroom Tacos
These mushroom tacos are crispy, deeply savoury and very citrusy. The mushrooms are first tossed in cornstarch and spices before being pan fried and then tossed in coriander and salt. This three-step process makes for an explosion of flavour and crunch, intensified with a bright chopped salsa and charred tortillas.
350g king oyster mushrooms
1/2 tsp smoked paprika
1/2 tsp cumin
1 tsp salt
4 tbsp (60ml) olive oil, divided
80ml white wine, divided
10g coriander, finely chopped
1 small red onion, very finely chopped
3 tbsp pickled jalapeños, finely chopped
½ lime, juiced
1 tbsp (15ml), olive oil
½ tsp salt
8 tortillas, corn or flour
100g store-bought salsa verde (preferably tomatillo)
10g fresh coriander
Start by preparing the mushrooms. Use your hands or a fork to shred the mushrooms into a large bowl.
Add the cornstarch, smoked paprika, cumin and salt to the mushrooms, and use your hands to toss the cornstarch and spices into the mushrooms, until they’re fully coated.
Heat 2 tbsp olive oil in a non-stick pan. Add around half of the mushrooms to the pan, stir to coat them in the oil, then let cook untouched for 4-5 minutes, until crispy on the heat facing side. Stir the mushrooms, and continue to let them cook for 3-4 minutes, until crispy throughout.
Add 40ml of white wine to the mushrooms, and continue to cook the mushrooms until the wine evaporates.
Transfer the mushrooms to a bowl and repeat the cooking process with the second half of the mushrooms.
Let the mushrooms cool for 5 minutes, then stir in the chopped coriander and a sprinkle of salt.
Next, prepare the chopped salsa. In a small bowl combine the red onion, jalapeños, lime juice, olive oil and salt. Stir the ingredients together and let them sit for 10 minutes, to let the acidity of the lime remove the bitterness of the red onions.
Last, heat the tortillas in a cast iron skillet or frying pan over medium high heat, for 1-2 minutes on each side. Store them wrapped in a tea towel as you go.
Assemble the tacos. Spread a spoonful of the tomatillo salsa on the tortilla, followed by the mushrooms, the red onion and jalapeño salsa and fresh coriander.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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