Crispy Mushroom 'Meat' Tacos

Nutrition per serve

Ingredients

• 20g roasted peanuts
• 1pcs tomato
• 1pcs red onion
• 250g mushroom meat
• 10g umami seasoning
• 6pcs flour tortillas
• 50g mixed salad leaves
• 40ml smoky chipotle mayonnaise
• 10ml extra virgin olive oil
• 10ml red or white wine vinegar
• 8ml sugar
• 15ml olive oil

Method

1. Step 1 — Prep salad
   Finely chop the peanuts and set aside. Finely chop the tomato and onion. Combine the tomato, onion, 2 tsp extra virgin olive oil, 1 tsp red wine vinegar and ½ tsp sugar in a large bowl and season with salt and pepper.
2. Step 2 — Brown mushroom meat
   Thinly slice the mushroom meat. Heat 1 tbs olive oil in a medium frypan over high heat. Cook the mushroom meat, stirring, for 4-5 mins until browned and crisp.
3. Step 3 — Caramelise mushroom meat
   Add the umami seasoning, 1 tbs water, 1 tsp sugar and 1 tsp red wine vinegar to the mushroom meat and cook, stirring, for 1 min or until lightly caramelised. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Heat tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. (If you don't have a microwave, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until heated through.)
5. Step 5 — Toss salad
   While the tortillas are heating, add the salad leaves to the tomato mixture and toss to combine.
6. Step 6 — Get ready to serve
   Spread the chipotle mayonnaise over the tortillas. Divide some of the salad and the mushroom meat among the tortillas, then scatter with the peanuts. Serve the tortillas with the remaining salad.

Allergens

Sulphites, Peanut, Soy, Gluten, Wheat, Milk, Egg