Ancho chilli & maple king oyster mushroom tacos with charred pineapple slaw

Name: Ancho chilli & maple king oyster mushroom tacos with charred pineapple slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp Cooks' Ingredients Ancho Chilli Paste; 1½ tsp coriander seeds, toasted in a dry pan; 1 tbsp Vegetable oil; 1 tbsp nutritional yeast; 2 tsp maple syrup; 130 g pack king oyster mushrooms

King oysters have an incredible ‘meaty’ texture and can be shredded easily to make this taco filling from Elly Curshen.

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VegetarianHealthySource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
Plusmarinating

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Ingredients

For the ancho chilli & maple mushrooms

2 tbsp Cooks' Ingredients Ancho Chilli Paste
1½ tsp coriander seeds, toasted in a dry pan
1 tbsp Vegetable oil
1 tbsp nutritional yeast
2 tsp maple syrup
130g pack king oyster mushrooms

For the charred pineapple slaw

125g red cabbage, finely shredded
2 salad onions, thinly sliced
¼ x 25g pack coriander, leaves roughly chopped, stalks very finely chopped
1 lime, juice of ½, the rest cut into wedges, to serve
¼ small pineapple
1 large red chilli

Fo the tacos

4 soft taco wraps
Soured cream (or oat crème fraîche)
guacamole
Cheese (crumbled feta, grated Cheddar or Red Leicester all work well)

Method

For the mushrooms, stir together all the ingredients (apart from the mushrooms) and ½ tsp sea salt flakes in a large mixing bowl. Season with black pepper.
Shred the mushrooms with a fork by holding the ‘neck’ of the mushroom and scoring the length of the body with the tines of a fork. Turn the mushroom and work around it, then tear the shredded mushroom into long pieces and the cap into small pieces.
Mix the mushrooms into the marinade and leave for 5 minutes (or up to 5 hours, covered, in the fridge).
Preheat the barbecue with the coals banked to one side for indirect cooking. For the slaw, combine the cabbage, salad onions, coriander and lime juice. Season and mix well. Cover and set aside. Remove the skin from the pineapple with a sharp knife and cut the flesh into 1cm slices. Barbecue over a direct heat (directly above the coals) on both sides, for 4-5 minutes in total, until bold char marks develop. Grill the chilli in the same way, turning often, until it starts to blacken on all sides. Chop the grilled pineapple into 0.5cm dice and fold through the slaw. Deseed and finely chop the chilli, then stir into the slaw. Taste and adjust the seasoning.
Tip the mushrooms and their marinade into a foil or flameproof dish and cover with foil. Cook on the barbecue over an indirect heat for 10-15 minutes, stirring halfway through.
Warm the tacos on the barbecue and keep warm under a clean tea towel. Lay out bowls of the mushroom mixture, the slaw, all the toppings, and some lime wedges, then let everyone fill their own tacos.

Cook’s tip

You can cook the mushrooms in the oven at 200ºC, gas mark 6 for 15 minutes, in an ovenproof dish covered with foil. To cook in a frying pan, oil the pan then add the mushroom mix. Leave the mixture undisturbed at first, so you get a nice charred flavour.