Smoky mushroom tacos
Chef Derek Sarno has created these delicious vegan mushroom tacos, perfect for a 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.
- 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.
- 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.
- 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.
- 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.
- 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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