A combination of chestnut and oyster mushrooms works so effectively on this simple, weeknight taco feast. I like the spicy mushrooms piled on to heat tortillas with the peanutty celeriac slaw and soured cream (though my husband declines the latter as a result of it detracts from the warmth). Don’t hate me for suggesting that you just grate celeriac on a weeknight – you probably have a meals processor with a rough grater attachment, it’s the work of seconds, and one small celeriac gives you sufficient slaw to go together with tomorrow’s lunch, too.
Chipotle mushroom tacos with celeriac slaw and peanut sauce
Prep 15 min
Cook dinner 25 min
Serves 2-3
2 tbsp olive oil
1 onion, peeled and thickly sliced
2 garlic cloves, peeled and grated
1 tsp scorching smoked paprika
1 tsp chipotle chilli flakes
1 tsp floor cumin
2 tsp flaky sea salt
250g chestnut mushrooms, thickly sliced
200g oyster mushrooms, halved
45g peanut butter, easy or chunky
80g greek yoghurt
1 tbsp extra-virgin olive oil
50g pumpkin seeds
1 small celeriac, peeled, trimmed and coarsely grated
1 tbsp tomato paste
Juice of ½ lime
Heat tortillas, to serve
Soured cream, to serve
Put the oil in a big frying pan on a medium warmth, add the onion and garlic, and stir-fry for seven minutes, till simply turning golden brown on the edges. Add the spices and a teaspoon of salt, then decrease the temperature and fry, stirring, for a minute extra. Add all of the mushrooms and maintain stir-frying for 10 minutes, till softened.
In the meantime, combine the peanut butter, yoghurt, extra-virgin olive oil, a teaspoon of salt and the pumpkin seeds with the grated celeriac. Style and alter the salt as wanted, then put aside.
Stir the tomato paste into the mushroom combination and prepare dinner, stirring, for an additional two minutes. Add the lime juice, then style and alter the salt as required.
Warmth the tortillas in accordance with the packet directions, then serve with the mushrooms, slaw and soured cream alongside.
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