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

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

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

    VegetarianSource of fibre1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Plusmarinating

Ingredients

For the ancho chilli & maple mushrooms

  • 2 tbsp Cooks' Ingredients Ancho Chilli Paste
  • 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
  • 1/4 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)