Oyster mushroom tacos with chipotle crema
Ingredients
- 4 shallots, thinly sliced
- 100g lemon juice
- 1 tsp sugar
- ½ tsp salt
- 100g mayo
- 40g chipotle paste
- 10g maple syrup
- 8g lime zest
- 4 garlic cloves
- 4 tbsp soy sauce
- 3 tbsp maple syrup
- 8g achiote seeds
- 10g chipotle paste
- 4g black pepper
- 800g oyster mushrooms, torn into strips
- 80g spring onion greens, julienned
- 80g tomato, finely chopped
- 20g coriander
- 1 lime, cut into wedges
- 8 soft corn tortillas
Steps
- Combine ingredients from shallots to salt in a container and leave to pickle overnight, refrigerated.
- Mix ingredients from mayo to lime zest for the crema and set aside.
- Preheat the oven to 220°C fan.
- In the blender, blitz ingredient from garlic to black pepper until smooth.
- Add to a bowl with the mushrooms and mix well. Don’t leave too long before roasting or they’ll get soggy.
- Spread the mushrooms out on a lined tray and roast for about 17 mins, or until golden-brown and crispy around the edges.
- Mix the spring onions, tomatoes and coriander with a good squeeze of lime and a pinch of salt.
- Toast the corn tortillas in a hot pan that’s lightly greased with oil.
- Spoon some crema on a tortilla then top with mushrooms. Finish with the salsa, pickled shallots and a squeeze of lime.