You won't miss meat with these tacos! Pulled mushroom tastes best when made a day ahead and refrigerated until needed
|Prep time||30 minutes|
|Cook time||30 minutes|
Cooking InstructionsDownload PDF
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.