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Home Dish Veggie tacos with 'pulled' King Oyster mushroom + roast squash

Veggie tacos with 'pulled' King Oyster mushroom + roast squash

Name: How to cook Veggie tacos with 'pulled' King Oyster mushroom + roast squash - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Malou Herkes

Veggie tacos with 'pulled' King Oyster mushroom + roast squash

Tacos are one of my favourite things to make when I’ve got a bit of time and some friends/family together.

Ingredient

Food ration :

4 people

Cooking time :

1 hour

500 g

winter squash, I like Crown Prince or Japanese Kabocha

1/2 tbsp

cumin seeds, toasted and ground

1 tsp

mild paprika

1/2 tsp

ground oregano

1/4 tsp

chilli powder

1/2 tsp

salt

King Oyster mushrooms

1 tbsp

veg oil

1 tbsp

chipotle chilli paste

2 TSP

smoked paprika

big cloves of garlic, crushed

200 ml

water

200 g

masa harina, I like the blue corn flour from Cool Chile Co

260 ml

hot water

beetroot

lime, cut into wedges

chilli, finely sliced

100 g

plain yoghurt

2 TSP

harissa paste

Cooking instructions

* Step 1

Preheat the oven to 180C.

* Step 2

First, prepare the squash. Slice into thin half moons and place on a large baking tray.

* Step 3

Combine the spices and salt and sprinkle on top, drizzle with oil and toss it all together.

* Step 4

Arrange in a single layer on the baking tray. Place in the oven for 30 minutes, or until tender and golden. Meanwhile…

* Step 5

If making the tortillas. Combine the masa harina with 1/4 teaspoon of salt, then make a well and add the hot water. Mix until it forms a soft, but not sticky dough. If it cracks add a little more water.

* Step 6

Cover and set aside for 20 minutes.

* Step 7

Brush any dirt off the mushrooms, slice off the caps and finely slice them. Here's a pic of how they look at the grocers.

* Step 8

For the stalk, use a fork to shred them. Insert a fork at the top of the stalk and pull the fork down. You’ll see it come apart into threads (see picture). If any clumps come away, you can use your hands to pull them apart into threads. Place in a roasting tray.

* Step 9

Combine the oil, chipotle paste, paprika and garlic, then add to the mushrooms with 200ml of water and stir well.

* Step 10

Preheat the grill (if you don’t have a double oven, wait until the squash is cooked).

* Step 11

Place the mushrooms until the grill for about 12 minutes, stirring every few minutes until the liquid has evaporated into a dark, sticky mixture.

* Step 12

To cook the tortillas, heat a large dry frying pan over a high heat. Cut out two pieces of greaseproof paper (about 15-20cm in diameter).

* Step 13

Pull off pieces of dough (about 30g in weight), roll between your palms into a small ball.

* Step 14

Place the dough between the two pieces of greaseproof and use the bottom of a heavy pan to press the dough into a 12cm round.

* Step 15

Place in the hot pan as you go and cook for 20 seconds or so on each side, until slightly puffed up and darker in colour.

* Step 16

If using, peel and very finely slice the beetroot into matchsticks. Squeeze over some lime juice. Put in a small bowl for later.

* Step 17

In a small bowl, mix the harissa paste into the yoghurt

* Step 18

To serve, put the mushrooms, roast squash, tortillas onto the table alongside bowls of harissa yoghurt, pickled onions, beetroot, fresh coriander, crumbled feta, sliced chilli and lime wedges.

* Step 19

I like to layer it like this: tortilla, smear of harissa yoghurt, spoon of mushrooms, a wedge of squash, pinch of onions, a few beets, few chilli slices, coriander and squeeze of lime. Omg so good!!