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


  1. 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.
  2. Finely chop the leek. Crush the other garlic clove. Slice the Portobello mushrooms into 2cm-thick slices. Juice the lemon.
  3. 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.
  4. Place a wire rack over a gas hob set to medium.
  5. Place the coconut tortillas on the wire rack, turning every few seconds until evenly charred on either side.
  6. 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.