المكونات
- Mixed SpinneysFOOD Herbs 2 handfuls
- Garlic clove 2
- White grape vinegar 3 tbsp
- SpinneysFOOD Pure Sunflower Oil 3 tbsp
- SpinneysFOOD Crushed Chilli ½ tsp
- SpinneysFOOD Fine Sea Salt 1 ¼ tsp
- Medium leek 1
- Large SpinneysFOOD Portobello D+ Mushrooms 6
- Lemon 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tbsp
- Chipotle 2 tbsp
- SpinneysFOOD Fine Cumin ½ tsp
- Coconut tortillas 4-8
- Labneh 50g
- SpinneysFOOD Microgreens A handful
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Mushroom tacos
Mexican 15 Mins Prep · 20 Mins Cook
- Finely chop the herbs (basil, parsley, coriander) and crush one garlic clove. In a small bowl, combine the herbs, crushed garlic, vinegar, sunflower oil, crushed chilli and 1/4 tsp of salt and adjust the seasoning, if necessary.
- Finely chop the leek. Crush the other garlic clove. Slice the Portobello mushrooms into 2cm-thick slices. Juice the lemon.
- To make the chipotle mushrooms, heat the oil in a large frying pan over medium heat. Add in the mushrooms and fry for 2 minutes on either side before adding in the leeks, garlic, chipotle (or harissa paste), lemon juice, cumin and 1 tsp of salt. Sauté until slightly charred and cooked, approx. 5 minutes.
- Place a wire rack over a gas hob set to medium.
- Place the coconut tortillas on the wire rack, turning every few seconds until evenly charred on either side.
- To serve, spread a tablespoon of labneh (or yoghurt) over a tortilla, top with 4-5 grilled mushroom slices and a drizzle of chimichurri. Sprinkle with the microgreens and serve immediately.