المكونات
- Oyster mushrooms 400g
- Leek 1
- Garlic clove 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Cumin 1 tsp
- Smoked paprika 1 tsp
- SpinneysFOOD Fine Coriander ½ tsp
- Tomato paste 1 tsp
- Chipotle in adobo 5 tsp
- Soya sauce 2 tbsp
- Vegetable stock 4 tbsp
- Soft brown sugar 1 tbsp
- SpinneysFOOD Sea Salt Flakes ½ tsp
- Sour cream 150g
- SpinneysFOOD Fine Sea Salt ¼ tsp
- Lime ½
- SpinneysFOOD Organic Cucumber 1
- Hard shell tacos 8
- Pickled red onion 50g
- SpinneysFOOD Microgreens Handful of
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
شطائر تاكو بفلفل الشيبوتلي المدخن والفطر المفتت
Mexican 30 Mins Prep · 30 Mins Cook
- Remove the caps from the mushrooms and finely slice. Using a fork, shred the stems to form long strands.
- Rinse then finely slice the leeks. Peel and crush the garlic.
- Heat the oil in a cast-iron or non-stick frying pan.
- Add the leeks and sauté for 2 minutes. Add the garlic, sautéing for a further minute or two before adding the spices. Gently fry the spices until fragrant. Stir through the tomato paste and 3 tsps chipotle. Add the sliced and shredded mushrooms along with the soya sauce and stock. Simmer gently until most of the liquid is absorbed. Add in the sugar and flaky sea salt. Simmer for a further 5 minutes before removing from the heat. Set aside to cool.
- Combine the sour cream, remaining chipotle in adobo and salt in a bowl. Squeeze in the lime juice and stir to combine. Set aside.
- Twenty minutes before serving, preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper.
- Evenly spread the mushroom pieces on the tray and bake for 15 minutes or until golden and crispy.
- Slice the cucumber into thin ribbons.
- To serve, spread a dollop of chipotle sour cream in each taco, top with pulled mushroom, pickled red onion, microgreens and cucumber ribbons.