Mira Sudha Vegan Recipe for Oyster Mushroom Taco | Vegetarian food and drink

TOyster mushroom a gift for all chefs, Especially those who like the texture of the meat. Drip it in a frying pan or roast it in the oven, and you’ll get a satisfying chew. It’s subtle and earthy, but, like all well-behaved ingredients, it’s also a great conduit for bigger, more punchy flavors. Here, I loosely based the marinade on that user Beria Tacos: Gently hot and sour pepper paste, using my favorite chili, smoked and chocolate.

Oyster mushroom tacos

This is not an economical recipe, but it is a special and fun meal for two. You can reduce the cost (and in some cases the packaging) by buying oyster mushrooms from a Chinese supermarket.

to equip 10 minutes
cook 50 minutes
serve 2

for the sauce
½ red onionpeeled and cut into cm cubes
20 g (5½ tablespoons) coriander leavesfinely chopped
4 tablespoons fresh lemon juice (any of 3 or 4 lemons)
2 tablespoons fresh orange juice
1 teaspoon fine sea salt

to me cream
80g vegan mayonnaise
100 gm vegetable yoghurt
a pinch of salt

for mushroom
2 dried ancho peppers
4 garlic cloves
peeled
½ red onionpeeled and coarsely chopped
1 teaspoon ground spices
1 teaspoon
Dried Mexican OreganoOr dried oregano
200 ml orange juice
1¼ teaspoon fine salt
1 tablespoon tomato puree
500 gm oyster mushrooms
corn chips

Preheat oven to 200°C (fan 180°C) / 390°F / Gas 6 Line 2 large baking sheets with reusable baking paper.

First make the sauce. Put the red onion, cilantro, lemon juice, orange juice, and salt in a small serving bowl, mix and set aside. Now make the cream. In a small serving bowl, mix mayonnaise, milk, and salt and set aside.

Cut stems from hot peppers, roll peppers between your fingers and thumb, and shake out the seeds vigorously (either keep the seeds and plant them, or compost them). Place the chilies in a small heatproof bowl, pour enough boiling water to cover and leave to marinate for about five minutes. Drain them, then put them in the blender with the garlic cloves, onions, spices, oregano, orange juice, salt and tomato puree, then put them in the blender until it becomes a paste.

Put the paste in a bowl, add the oyster mushrooms, flip each one, and transfer to lined trays. Bake for 20-25 minutes, until mushrooms begin to crisp.

Halfway through the mushroom cooking period, heat the tacos according to the instructions on the package. I fry mine in a skillet over medium-high heat, until black in places but soft, then put them in a large saucepan with a heavy lid to keep warm.

When the mushrooms are ready, put them in a serving bowl and take them to the table along with the cream, sauce and tortillas, to assemble as you wish – go for the mushrooms first, followed by a little cream and a spoonful of sauce.

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