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Smoky mushroom tacos recipe

Smoky mushroom tacos recipe

29 ratings

Chef Derek Sarno has created these delicious mushroom tacos – a healthy vegan meal and Mexican sharing feast. Portobello mushrooms are marinated in tangy BBQ sauce and beer, then griddled (or barbecued) until lightly charred for intense flavour. Stuff tacos with onions, mushrooms and jalapenos and top with generous spoonfuls of smashed avocado. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook, plus marinating
  • 286 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 250ml bottle Texas BBQ sauce
  • 150ml vegan IPA
  • ½ red onion, thinly sliced
  • 1 tbsp vegetable oil, plus extra for greasing
  • 2 x 150g packs Portobello mushrooms, stalks removed
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 8 crunchy taco shells
  • 4 iceberg lettuce leaves, shredded
  • handful sliced jalapeños in brine
  • handful roughly chopped fresh coriander

For the smashed avocado

  • 1 avocado, stoned and peeled
  • 1 lime, juiced
  • ½ red chilli, deseeded and finely diced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1195kj
    286kcal     14%

  • Fat

    19g 28%

  • Saturates

    5g 27%

  • Sugars

    6g 7%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 24g Protein 4.1g Fibre 2.6g

Method

RFO DerekSarno 155X255
  1. Preheat the oven to gas 4, 180°C, fan 160°C. (If you would like to finish off the mushrooms on a barbecue, light it at this point). In a shallow dish, whisk together the BBQ sauce and beer. Set aside. Put the onion in a bowl of cold water; leave to soak.
  2. Heat the oil in a heavy-based frying pan over a medium-high heat. Add the mushrooms, stalk-side down, and put a second, smaller heavy-based pan on top (make sure it's clean) to flatten them. Fry for 2 mins, then flip the mushrooms, press down again with the smaller pan and fry for 2 mins more. Season, sprinkle the spices over both sides of the mushrooms and fry for 2 mins each side with the smaller pan pushed down on top.
  3. Add the mushrooms to the BBQ beer mix, turning to coat; leave to marinate for 15-20 mins until cool. Brush a hot griddle pan with oil, then fry the mushrooms until lightly charred. Alternatively, brush the barbecue with a little oil and grill the mushrooms for 2 mins each side.
  4. Meanwhile, warm the taco shells in the oven for 2 mins (or on the barbecue). Mash the avocado with the lime juice, chilli and a pinch of salt.
  5. Drain the onions. Slice the mushrooms into strips and divide between the tacos. Top with onions, lettuce, jalapeños and coriander. Serve with the avocado and a drizzle of BBQ marinade.

Tip: Strain leftover marinade, then bottle and chill for up to two weeks

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