Thursday, 20 September 2012

Mushroom Tacos

Ah Mexican.... kind of like having an awesome sandwich for dinner. As soon as there is a warm day my mind turns to Mexican. Usually I am all up for the Tex-Mex style with black beans, avocado and salsa but sometimes you want something a bit fancier or just a bit different. Mexican food seems to be finally hitting Australia and I am starting to see little Mexican bars and restaurants turning up around the place which is exciting, but Mexican is so easy and quick to make it can be the best kind of mid week dinner. 

To go along with my current Mexican cravings I am really enjoying mushrooms of all varieties at the moment. I have never really enjoyed mushrooms like Oyster or Enoki before as I had only had them when they turned up in some kind of soup and they were like pieces of slime. Yuck. So I was very pleased when I discovered that they are delicious when fried, especially when mixed with other mushrooms like Swiss browns. Needless to say I have been eating mushrooms in as many different ways as we can dream up. We've had pizza, pasta, stir fired noodles, with brow rice and tofu, and now in tacos. Since I was feeling inspired I have put together a collection of quick Mexican recipes to help you make your own Mexican inspired feast from scratch.
First things first, you absolutely do not have to make all the parts of this recipe to have delicious Mexican. If making your own taco shells is enough of a job for you that is fine, fill them with your favorite Mexican bits and pieces. If you want to try mushroom tacos but can't be bothered making the taco shells buy yourself some nice wraps or burritos to use. 
I had left over dough so the next day I made the usual Tex-Mex style tacos with a tin of Amy's refried beans and avocado and they were delicious. If it is Mexican inspired you can't go wrong!


2 cups sliced Oyster mushrooms
2 cusp sliced Swiss Brown mushrooms
1 brown onion sliced 
2 spring onions sliced
1 tsp fresh thyme 
1/2 tsp salt

 Put a medium sized saucepan on the stove on a low-medium heat and pour in a little olive oil. Add the sliced onions and cook until they are starting to soften. Add a pinch of salt, the Oyster mushrooms and Swiss brown mushrooms. Cook until the mushrooms are tender. Add the thyme and more salt and pepper as needed. Keep warm until ready to use. 

Cashew cream 
1/2 cup of cashews (soaked for 4 hrs-over night)
1 tsp apple cider vinegar 
2 tsp lemon juice
pinch of salt

Soak the cashews for at least 4 hours. Drain and rinse the cashews. Place the cashews and 1/2 cup of water in a blender with all the other ingredients. Blend until smooth. Play around with the amount of water to get the consistency you like, I like it so I can pour it, but some people might like a thicker "sour cream". Drizzle on all your delicious Mexican creations and enjoy!

Crispy salsa 

1 tomato
1/2 Lebanese cucumber 
1/2 red capsicum
2 radishes 
3 leaves of radicchio
1 tsp apple cider vinegar
1/2 tsp salt

Optional but delicious extras: fresh coriander, lime juice, chilli, olives.    

Dice all the vegetables and mix in a small bowl. Add vinegar and salt and stir to combine. When you are ready to serve add the coriander. 

Tortillas (makes 10)

2 cups maize flour
1/4 cup plain flour
1 tsp salt
1 tbsp olive oil
1 cup warm water

Place all the dry ingredients in a bowl and mix to combine, add the oil and water and mix with your hands until well combined. The consistency should be wet and sticky. Let the dough sit for 5-10mins. Put a heavy saucepan on the stove on a medium to high heat to warm up. Take a small amount of dough and place it between two pieces of baking paper. Roll the dough out into a circle, as thin as you can. Peel the top layer of paper back carefully. Place the tortilla in the pan (dough side down). Leave the paper attached until it has started to cook through (about 30 seconds- 1min), then peel the paper away. Flip over and cook on the other side. Take the hot tortilla and fold gently in between two cans, allow to cool, remove cans and the tortilla should hold its shape. Keep using the same two pieces of baking paper to limit your waste.
 See photos for clarification on how to make the tacos. 

Notes: Delicious but optional extras include radicchio, fresh herbs, hot sauce and lime juice to serve.A cold beer to enjoy with your tacos. Tastes like summer.

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