Crispy Mushroom Tacos
Ingredients
Prep: 15 mins | Cook time: 10 mins | Serves: 4
- 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
Method
- 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.
