Tesco Food Officialのインスタグラム(tescofood) - 3月11日 21時04分
Serious taco question. Soft shell or hard? There’s nothing soft about these smokey mushroom tacos from #PlantBased pioneer, @DerekSarno. A BBQ’y, spicy (and even beery) #MeatFree start your week.
#Vegan
Ingredients
250ml bottle Texas BBQ sauce
150ml vegan IPA
½ red onion, thinly sliced
1 tbsp vegetable oil, plus extra for greasing
2 x 150g packs Portobello mushrooms, stalks removed
1 tsp smoked paprika
1 tsp ground cumin
8 crunchy taco shells
4 iceberg lettuce leaves, shredded
handful sliced jalapeños in brine
handful roughly chopped fresh coriander
For the smashed avocado
1 avocado, stoned and peeled
1 lime, juiced
½ red chilli, deseeded and finely diced
Method:
1. Preheat the oven to gas 4, 180°C, fan 160°C. ( In a shallow dish, whisk together the BBQ sauce and beer. Set aside. Put the onion in a bowl of cold water.
2. Heat the oil in a heavy-based frying pan over a medium-high heat. Add the mushrooms, stalk-side down, and put a second, smaller heavy-based pan on top to flatten them. Fry for 2 mins, flip, then press down again with the smaller pan and fry for 2 mins more. Season, sprinkle the spices over both sides of the mushrooms and fry for 2 mins each side with the smaller pan pushed down on top.
3. Coat the mushrooms in BBQ beer mix; leave to marinate for 15-20 mins. Brush a griddle pan with oil, then fry the mushrooms until lightly charred.
4. Warm the taco shells in the oven for 2 mins (or on the barbecue). Mash the avocado with the lime juice, chilli and a pinch of salt.
5. Drain the onions. Slice the mushrooms into strips and divide between the tacos. Top with onions, lettuce, jalapeños and coriander. Serve with the avocado and a drizzle of BBQ marinade.
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2019/3/11