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CHEF AT WORK
LIVING ON THE VEG
Perfect for sharing, this taco recipe has been created
exclusively for Tesco magazine by chef Derek Sarno
Portobello mushrooms are the
perfect choice when it comes to
SMOKY MUSHROOM TACOS
Serves 4 O
Takes 20 mins plus marinating
Cost per serve £1.72
packing out these wicked tacos
250ml bottle Texas BBQ
50ml vegan IPA
% red onion, thinly sliced
tbsp vegetable oil, plus extra for greasing
2 x 150g packs Portobello mushrooms, stalks removed
1 tsp smoked paprika
tsp ground cumin
8 crunchy taco shells
4 iceberg lettuce leaves, shredded
handful sliced jalapeños in brine
handful roughly chopped fresh coriander
For the smashed avocado
vocado, stoned and peeled
% red chilli, deseeded and finely diced
Light the barbecue and preheat the oven to gas 4,
180°C, fan 160°C. In a shallow dish, whisk together
the BBQ sauce and beer. Set aside. Put the onion
in a bowl of cold water: leave to soak.
2 Heat the oil in a heavy-based frying pan over a
medium-high heat. Add the mushrooms, s
down, and put a second, smaller heavy-based pan
on top (make sure it's clean) to flatten them. Fry for
2 mins, then flip the mushrooms, press down again
with the smaller pan and fry for 2 mins more
Season, sprinkle the spices over both sides of
the mushrooms and fry for 2 mins each side with the
smaller pan pushed down on top.
3 Add the mushrooms to the BBQ beer mix, turning
to coat; leave to marinate for 15-20 mins until cool.
Brush the barbecue with a little oil and grill the
mushrooms for 2 mins each side until lightly charred.
Alternatively, fry in a hot griddle pan brushed with oil.
4 Meanwhile, warm the taco shells in the oven for
2 mins. Mash the avocado with the lime juice, chilli
and a pinch of salt.
5 Drain the onions. Slice the mushrooms into strips
and divide between the tacos. Top with onions,
lettuce, jalapeños and coriander. Serve with the
avocado and a drizzle of BBQ marinade
Each serving contains
marinade, then bottle
and chill for up
to two weeks.
EnergyFat Saturates Sugars Salt
19g 5g 6g 1.3g
of the reference intake. See page 8.
1 of your 5-a-day; source of vitamin B5