Pulled Mushroom Tacos

Ingredients
In this recipe, I have used flour tortilla, pulled mushroom filling, roasted corn salsa, pickled red cabbage, guacamole and chipotle mayo.

There are various other bases and fillings you can use.

VARIOUS TACO BASES:

A. Flour tortillas

B. For Homemade recipes, add some spinach puree, coriander/mint puree, beetroot puree or any other flavouring you wish to the dough to make different flavoured and coloured tortillas

C. Corn tortillas

D. Traditional hard taco shells

E. Lettuce cups - Romaine lettuce, little gem lettuce, iceberg lettuce

F. Lightly roasted cups of capsicum

G. Endive

Method
FILLINGS:

There are several fillings I have used, recipes for which have been provided in the next few posts.

1. Pulled mushroom filing or pulled jackfruit filling
2. Roasted corn Salsa
3. Pickled red cabbage
4. Chipotle Mayo
5. Gaucomole

1) Mushroom filling for Tacos:

Kind Oyster Mushrooms (but you can use any mushroom that you like)
Cooking oil
Chopped garlic
Ground cumin
Soya sauce
Liquid smoke (this is optional but HIGHLY recommended)
Salt and pepper to taste

Always clean the mushrooms with a paper towel to get rid of any dirt. Do not ever wash them with water as they will absorb all the water and get too mushy. Then shred the mushrooms stems and caps into long thin pieces. Drizzle the mushrooms with oil, garlic, cumin and splash of soya sauce, salt and pepper. Lastly add a dash of liquid smoke - just a few drops will do the trick. This adds a fabulous smokey flavour. Toss them around to evenly cover all the mushrooms. Spread the mushrooms on a baking sheet and bake in an oven on 180C/350F until the mushrooms brown on the edges and get a bit crispy.

2) Picked Red cabbage:

Red cabbage
Apple cider wine vinegar (or white wine vinegar)
Mirin (or can substitute with sugar)
Salt

Shred the cabbage into thin slivers. Mix the other ingredients and pour over the cabbage. Let sit for at least an hour until cabbage is pickled but has a bite.

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Preparation Time - 30 mints

Servings - 4