Oyster mushroom tacos with chipotle crema and pickled shallots
Ingredients Makes 4 tacos
Pickles shallots
2 medium banana shallots, thinly sliced into rounds
60g lemon juice
1 tsp caster sugar
½ tsp fine salt
Chipotle crema
70g kewpie mayo
20g chipotle paste
8g maple syrup
5g lime zest
Mushroom marinade
2 garlic cloves
3 tbsp tamari soy sauce
2 tbsp maple syrup
100g rapeseed oil
2g black pepper
Mushrooms
400g oyster mushrooms, torn into strips
To serve
40g spring onions, green ends julienned
40g ripe tomato, seeds discarded and brunoised
10g picked coriander
1 lime, cut into wedges
4 soft corn tortillas
Method
Combine all the ingredients for the shallots in a container (try to keep the shallots in their wheels) and leave to pickle, ideally for at least 3 hours or preferably overnight, refrigerated.
Mix all the ingredients for the crema together.
Preheat the oven to 220C fan.
In a blender, blitz all the ingredients for the marinade 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 marinated mushrooms out on a flat, parchment lined tray (or thread onto metal skewers) and roast near the top of the oven 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.
To serve, spoon some of the crema onto a tortilla and top with roasted mushrooms. Finish with the spring onion salsa, some pickled shallots and a good squeeze of lime.
