Heat a large non-stick frying pan over a medium heat. Add beef mince and cook for 5 minutes, stirring frequently until browned. Drain off any excess fat.
Add mushrooms and cook for a further 2-3 minutes stirring frequently.
Add taco seasoning mix and 180ml water and cook for a further 10-15 minutes, stirring occasionally.
Heat the flour tortillas when ready to serve.
Layer up with all ingredients, top with salsa and enjoy.
500g mushrooms, sliced or diced approx. 1cm thickness, smaller mushrooms could stay whole
250g buttermilk
250g plain flour
½ tsp white pepper
1tsp garlic powder
1tsp onion powder
1tsp paprika
Salt to taste
Up to 1L oil for frying
8 soft tortillas, soft taco shells
Cashew cream dressing
150g cashews
Up to 100g water
25g lemon juice, approximately ½ med lemon
50g extra virgin olive oil
1 clove garlic, crushed
1tsp Dijon mustard
Salt to taste
White pepper to taste
1 Avocado, sliced
25g lemon juice, approximately ½ med lemon
Perino Gold tomatoes, sliced into discs or circles
1 can corn, drained
1 bunch coriander, leaves only, chopped
To prepare the mushrooms, drench the mushrooms in the buttermilk in a bowl and set aside while preparing the fresh topping ingredients.
To prepare the mushrooms, drench the mushrooms in the buttermilk in a bowl and set aside while preparing the fresh topping ingredients.
For the cashew cream, blend all ingredients except water, in a high-speed processor until smooth, adjust texture with as much water as desired. Adjust seasoning to taste. Place in a bowl for serving.
Dress the avocado slices with the lemon juice and put in bowl or plate for serving.
For the salsa, combine the Perino tomatoes, corn and coriander in a bowl and set aside for serving.
To cook the mushrooms, place the oil in a large heavy based pot and heat to a medium high temperature, or 180-190º Celsius – readiness can be checked by putting a wooden chopstick or spoon into the oil, if bubbles quickly surround the wood, you’re ready to cook.
While oil is heating, combine the flour and seasoning in a large bowl. Let excess buttermilk drip off before tossing the mushrooms into the flour mixture to coat. Shake off any excess flour before gentle placing into the oil and fry until golden, stir and gently flip if needed, drain well on kitchen paper or a cooling rack until serving.
Fry your mushrooms in batches of roughly a single layer to maintain oil temperature and even cooking.
Place in a bowl to serve.
Warm taco shells or tortillas as per packet instructions.
DIY taco assembly at table as desired, mushrooms, cashew cream, avocado then salsa.
Like it spicy? Add 1tsp chili powder to flour mix with other spices before frying Add 1 finely diced habanero to your salsa
Dietary notes Vegetarian and vegan as is Make it gluten free by ensuring corn tortillas or taco shells are used as gluten free plain flour is used instead of regular.
500g of Portobello or flat white mushrooms, thickly sliced; or 400g White cup mushrooms, thickly sliced
2 tablespoons Old El Paso medium taco sauce
2 ripe avocados, chopped
3 teaspoons lime juice
200g Perino tomatoes, diced
1 Lebanese cucumber, diced
Grilled flour tortillas, fresh coriander sprigs and lime wedges, to serve
Heat 1 tablespoon oil in a large frying pan over high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Transfer to a bowl. Heat remaining oil in same pan over high heat. Add mushroom. Cook, stirring occasionally, for 6 minutes or until well browned. Return onion to pan with Old El Paso medium taco sauce. Stir over low heat for 1 minute or until well combined.
Meanwhile, dice avocado and lime juice in a bowl until smooth. Season with salt and pepper. Combine tomato and cucumber in a bowl.
To assemble, spread some avocado over tortillas. Top with mushrooms. Sprinkle with tomato mixture and coriander. Serve with lime wedges.
Heat pan with a little oil at medium heat adding onion and capsicum cooking until soft.
Add mushrooms stirring until cooked through. Add mince and cook until brown, then add Chilli Spice Mix, tomatoes and kidney beans and simmer for 5 minutes.
Garnish with coriander.
Serve Chilli Con Carne mince with warm tortillas or corn chips, sour cream and avocado.
Gather around, enjoy the food, drinks and company!
