Mushroom Tacos is a modern British recipe for a classic Mexican-inspired vegetarian dish of dish of home-made chickpea flour tacos topped with mushrooms, pinto beans and cashew nut cream. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Tacos.
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For a healthy, flavourful, vegan dinner that's high in protein and fibre, give these spicy mushroom tacos a go. The taco shells are made with chickpea flour, which bumps-up the protein content
Ingredients:
For the taco wraps:
250g besan (chickpea) flour
2 tbsp fine cornmeal (optional)
½ tsp rapeseed oil
For the cashew cream:
100g raw cashew nuts (unroasted)
2 tbsp lime juice
20g coriander
For the mushrooms
1 tbsp rapeseed oil
4 large flat mushrooms (about 400g, thickly sliced)
2 large garlic cloves, finely grated
1 tsp cumin seeds
1 tsp hot chilli powder
1 tsp ground coriander
400g pinto beans, drained and with liquid reserved
2 tsp tomato purée
4 tomatoes, cut into wedges
4 handfuls of shredded lettuce
Method:
Sift together the gram flour and cornmeal into bowl. Form a well in the centre then gradually whisk in 400ml water to form a thick, smooth, bater. Set aside.
For the cashew cream: put the cashews in a bowl with 100ml boiling water, the lime juice and half the coriander. Blitz the ingredients with a hand blender until smooth and creamy. Add 1 tbsp more water if needed, to loosen.
For the mushrooms, heat the oil in a large non-stick pan. Stir in the sliced mushrooms and garlic, then put the lid on the pan for about 5 mins so they start to steam in their own juices. Continue cooking with the lid off the pan for a few mins more until softened, stirring occasionally.
Add the cumin seeds, chilli powder and ground coriander, then stir in the pinto beans and tomato purée. Cook for 2–3 minutes, adding a splash of the reserved bean liquid to loosen. Add the tomatoes and cook for a few minutes until softened, but not completely broken down. Stir in the remaining coriander and set aside, covered.
Heat the oil for the tacos in a 20cm non-stick frying pan. For one taco, add 4 tbsp of the batter and swirl to cover the base of the pan. Cook for 1–2 minutes on each side, until browning in spots. Make another three tacos in the same way, keeping the cooked ones warm in a low oven. Cover and chill the remainder of the batter for another day, or cook all eight tacos, if you prefer. (The batter will keep in the refrigerator for up to three days.)
Fill four hot tacos with half the shredded lettuce, half the cashew cream and half the mushrooms. Cover and chill the remainder for another day (they will keep, chilled, for up to three days). Reheat the mushrooms in the microwave and make four wraps using the remaining batter, or heat the cooked ones in a dry frying pan over a medium heat until warmed through.
