Mexican food is guaranteed to please your company when you’re entertaining. Here’s two Taco recipe’s for an absolutely refreshing & mouthwatering experience.

Pulled Mushroom Tacos

Mushrooms!? Really!?!?! Yes, REALLY.

These meatless “meaty” tacos make for some ideal finger food, be it at a party/gathering or if you’re just chilling with a cooler out in the sun.

Cook 1 minced shallot in butter. Add 1 pound mixed mushrooms and 1 teaspoon salt; sauté. Toss with lemon juice, parsley and hot sauce. Serve in tortillas.

INGREDIENTS

PULLED MUSHROOMS (for the best flavour, make a day ahead)

• 400g king oyster mushrooms
• 2 tbsp olive oil
• 1 small white onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp ground coriander
• 1 tbsp tomato paste
• 1-2 tbsp chilli paste
• 2-3 tbsp soy sauce
• 60 ml / ¼ water
• 1 tbsp maple syrup
• a pinch white or black pepper to taste

 METHOD

PULLED MUSHROOMS

• Clean the mushrooms and cut off the caps. Slice the caps thinly.
• Shred the stems using a fork to make incisions and then pull individual strands apart with your hands
• Heat up 2 tbsp of oil in a heavy bottom frying pan.
• Add in the chopped onions, fry on a gentle/low heat for about 10 minutes with occasional stirring until the mushrooms turn translucent and lightly browned in places.
• Add the diced garlic and fry for another 2-4 minutes, until fragrant.
• Add the cumin, smoked paprika and coriander. Fry them off gently, stirring the whole time, for a minute or so.
• Mix in the tomato and adobo (or chilli) paste.
• Add in all the mushrooms (caps and all). Coat them in what’s already on the pan.
• Add soy sauce (I ended up using 3 tbsp, but you are welcome start off with 2) and 60 ml / ¼ cup stock.
• Allow the mushrooms to cook in the liquid until most of the liquid gets absorbed. Season with maple syrup and some pepper. You are welcome to add some more acidity, but for me, the tomato and adobo paste provided enough. Cook for another 5 minutes and allow the mixture to cool down. If making a day ahead, refrigerate overnight.
• Just before you are ready to assemble the tacos, set the oven to 180° C / 355° F fan function (or 200° C / 390° F if your oven has a fan setting).
• Spread the mushrooms pieces on a baking paper-lined baking tray and bake for about 15 minutes, depending on how browned you would like your end product.

ASSEMBLY

• Assemble your tacos by putting pulled mushroom, chopped lettuce, tomato salsa, pickled onions (if using) and coriander in the middle of each taco. Dot with vegan sour cream.

This recipe works incredibly well with DIP Foods Tacos!

Add a link to the shop page for Baked taco

Another variant of a really tasty taco recipe, DIP Foods Taco Salad, perfect for some evening/late night healthy snacks!

Check out our incredible recipe right here! https://dipfoods.com/recipes/