Name: Crispy Mushroom Tacos with Pickled Chillies Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-style
Ingredients: 600g mixed mushrooms (chestnut, king oyster, oyster, enoki, button), torn; 1 red onion, sliced into thin wedges; 2 tbsp olive oil; 2 tsp dried coriander; 2 tsp dried mint; Salt and black pepper, to taste; 2 red chillies, finely sliced; 1 tbsp white wine vinegar; 1 lime, juiced; 1 tsp caster sugar; Pinch of salt; 150g Greek-style yogurt; 1 tbsp white wine vinegar; 10g chives, finely sliced; Salt and black pepper, to taste; Pinch of sugar; 12 corn tortillas; 1 avocado, sliced

Ingredients

600g mushrooms, torn (mix of chestnut, king oyster, oyster, enoki, and button)

1 red onion, sliced into thin wedges

2 tbsp olive oil

2 tsp dried coriander

2 tsp dried mint

150g Greek-style yogurt

1 tbsp white wine vinegar

10g chives, finely sliced

12 corn tortillas

1 avocado, sliced, to serve

2 red chillies, finely sliced

1 tbsp white wine vinegar (for pickling)

1 lime, juiced

1 tsp caster sugar

Salt and pepper, to season

Instructions

Step 1: Make the pickled chillies by placing the finely sliced red chillies in a small bowl. Pour over the white wine vinegar, lime juice, caster sugar, and a pinch of salt. Stir gently and set aside for 30 minutes to marinate.

Step 2: Preheat your oven to 220°C (200°C fan)/Gas mark 7. Spread the torn mushrooms and red onion wedges in a roasting tin. Drizzle with olive oil and sprinkle with dried coriander, dried mint, salt, and pepper. Toss to coat evenly.

Step 3: Roast the mushrooms and onions for 20–25 minutes until they are golden brown, crispy, and reduced in size. Stir halfway through roasting to promote even cooking.

Step 4: While the mushrooms roast, mix the Greek-style yogurt with 1 tablespoon white wine vinegar, finely sliced chives, salt, pepper, and a pinch of sugar. Adjust seasoning to taste.

Step 5: Warm the corn tortillas in the oven for a few minutes until soft and pliable.

Step 6: Assemble the tacos by layering the roasted mushroom mixture on each tortilla. Add a dollop of the herby yogurt sauce, slices of avocado, and scatter over the pickled chillies. Serve immediately.

Tips & Variations

For extra heat, leave some of the chilli seeds in when pickling or add fresh hot sauce to the tacos.

You can swap out the dried herbs for fresh coriander or mint for a brighter flavor if available.

Try adding a squeeze of fresh lime juice on top before serving for an extra zesty kick.

Use flour tortillas if you prefer a softer taco shell instead of corn.

Storage

Store leftover roasted mushrooms and pickled chillies separately in airtight containers in the fridge for up to 3 days. Keep the yogurt sauce covered and refrigerated for the same duration. Reheat the mushrooms gently in the oven or on the stovetop before assembling tacos again. Tortillas are best warmed fresh.

FAQs

Can I use other types of mushrooms?

Yes, you can use any mushrooms you like or have on hand. Just keep in mind that some types release more moisture, so roasting time may vary slightly.

How spicy are the pickled chillies?

The pickled chillies provide a mild to moderate heat, but you can adjust the spice level by choosing milder or hotter chillies, or by adding more seeds.