Taco Monday? I guess we just couldn't wait for Tuesday. Another must do recipe from "Flavour".
I heavily adapted this recipe but it still has pickled onions, avocado crema and roasted oyster mushrooms for a delicious combination.
For 12 tacos
Preheat oven to 425°F.
For the pickled onions: Mix together a finely sliced red onion, the shaved peel of two oranges and their juice, 1/4 cup white wine vinegar (or balsamic, rice..), a dash of powdered allspice, a tsp of sugar and a pinch of salt and let sit.
For the avocado crema: mash together an avocado with 1/3 cup coconut cream, some chopped cilantro, 1 tsp water, pinch of salt.
Mix 1 1/2 lbs oyster mushrooms with 2 crushed garlic cloves, 3 tbsp soy sauce, 4 tsp maple syrup, 1/2 tsp salt and 5 tbsp EVOO.
Grind 1 tsp cumin seeds, 4 dried ancho, cascabel or other red Chile pepper and 1/2 tsp allspice berries (or equiv. amount powdered allspice). Mix 1 1/2 tsp of the ground spice mixture with 2 tbsp EVOO and throw the rest in with the mushrooms.
Roast the shrooms for 20 minutes, give a good stir and roast for another 8 mins or until golden crispy.
Warm up some corn tortillas and tuck in!
Beautiful Local oyster mushrooms from Chesapeake's Bounty
