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Mushroom and feta tacos with apple salsa
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1 Waitrose Granny Smith Apple
½ jalapeño or green chilli, deseeded
1 small garlic clove
½ small red onion
2 small bunches coriander
2 limes, zest of 1 and juice of all
15g unsalted butter
1 tbsp olive oil
1 garlic clove, finely chopped
400g portabella or chestnut mushrooms, cut into large chunks
3 tbsp soured cream or crème fraîche
handful flat leaf parsley leaves, chopped
2 tarragon sprigs, leaves picked and chopped
150g spring pointed cabbage, finely shredded
8 small corn or Old El Paso Soft Flour Tortillas, toasted
150g feta, crumbled
1. For a chunky salsa, finely chop the apple, chilli, garlic, onion and coriander by hand, or whizz in a food processor for a smoother salsa purée. Add the lime zest and juice; season, then set aside.
2. Melt the butter and oil in a large frying pan over a medium-high heat and, once sizzling, add the garlic and mushrooms. Cook, stirring, for 2-3 minutes until the mushrooms are tender and just wilting, then stir in the soured cream, parsley and tarragon. When the cream is warm, take off the heat. Season and keep warm.
3. To assemble the tacos, put a handful of shredded cabbage in the centre of each warm tortilla and top with a spoonful of mushrooms. Spoon over the salsa and crumble over a little feta before serving.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.