Mushroom Mince Tacos
Mushroom Mince Tacos
serves 6 cooks in difficulty two

Most of my recipes are born from the need to recreate something I used to love in a healthier way, but the most exciting recipes to create are the ones readers or brands challenge me too! Monaghan Mushroom Group asked me to create a recipe for mushroom mince, a new idea on a hearty meat replacement. I’ve used portobello mushrooms in recipes to create a heartier feel but have never experimented with making them the centre of a dish, what a revelation! I decided to start by experimenting with mushroom taco mince, which is made from very finely chopped mushroom sautéed and flavoured in the same way.I made a creamy cashew cream to add on top, served in a corn tortilla and topped with lots of avocado. A truly delicious take on a classic taco!

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The Ingredients

4-6 corn tortillas

2 punnets chestnut mushrooms

1/2 cup tomato sauce

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

A bunch of coriander

1 lime

1/2 cup cashews

1/4 cup water

Salt to taste

Avocado (optional)

Method

Preheat the oven to 190F/350C

Start by making the mushroom ‘mince’. Peal and chop the mushrooms into very small pieces as shown in the image above. Add to a pan with a drizzle of olive oil, and cook over a medium-high heat. Cook for around 5-10 minutes until the mushrooms are almost perfectly soft, then add in the tomato sauce, cumin, garlic powder, onion powder and salt to taste. Simmer this mix for a further 5 minutes or more until the majority of the sauce is absorbed by the mixture

Meanwhile make the cashew cream by adding the cashews, water and lime juice to a blender and blending until smooth.

Put the corn tortillas in the oven 2 minutes before your ready to serve to heat up. To compile add the mushroom ‘mince’ to the top of the tortilla, drizzle over the sour cream and garnish with coriander. I added some guacamole to the top after I took this picture, but sliced avocado would work perfectly too!

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This recipe post shows you how to create a wonderful vegetable alternative to meat, made in collaboration with Monaghan Mushroom Group

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