Cajun oyster mushroom tacos recipe
This dish is inspired by the flavours of New Orleans, all enveloped in a soft tortilla with pickled onion and tartare sauce. Your mind will be blown by the succulent texture of the mushrooms in their crisp, flavoured batter. If you like, you can switch up the spices or keep it simply beer-battered.
You'll be left with extra oyster mushrooms and tartare sauce, so pile the leftovers in a brioche bun or serve with garlicky crushed new potatoes.
Ingredients
For the tartare sauce (makes four servings)- 100 g vegan mayonnaise
- 2 tbsp capers, finely chopped
- 1 garlic clove, minced
- 1 pinch freshly ground black pepper
- 1 handful fresh flat-leaf parsley
- 150 g plain (all-purpose) flour
- 0.5 tsp baking powder
- 2 tsp sweet paprika
- 0.5 tsp cayenne pepper
- 1 tsp ground white pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 1 tsp garlic powder
- 2 tsp salt, plus extra to serve
- 50 g cornflour
- 300 g oyster mushrooms, torn into bite-sized pieces
- 1 amount of sunflower or olive oil, for frying
- 320 ml cold lager (or soda water)
- 4 lemon wedges, to serve
- 1 red onion, finely sliced
- 1 tbsp apple cider vinegar
- 1 tsp sea salt
- 2 portions of Cajun beer-battered oyster mushrooms
- 4 tortilla wraps
- 1 avocado, peeled, stoned and sliced
- 1 handful lettuce leaves
- 1 handful fresh coriander (cilantro)
- 2 portions of tartare sauce
- 4 tbsp sriracha or your favourite hot sauce
Details
- Cuisine: Cajun
- Recipe Type: Mushrooms
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
- To make the tartare sauce, mix all the ingredients for it in a bowl, then set aside.
- For the mushrooms, mix the flour, baking powder and all the seasonings together in a large bowl. Place the cornflour in a separate bowl or on a large plate, and place the mushrooms in a third bowl.
- Pour a 2cm (1in) depth of oil into a deep frying pan or wok and place over a high heat until it registers 180°C (356°F) on a thermometer. Alternatively, test the temperature by dipping the end of a wooden spoon in it – if it’s hot enough for frying, the oil should bubble around it. Be careful not to overheat the oil or it will begin to smoke.
- Whisk the cold beer or soda water into the seasoned flour mixture to make a batter.
- Then, working quickly, take a piece of oyster mushroom and dip it in the cornflour. Shake off any excess, then dip it in the beer batter before carefully transferring it to the hot oil. Working in batches, cook for 3–4 minutes, or until each piece is golden and crisp. Once cooked, drain the mushrooms on a wire rack or a plate lined with kitchen paper. Season with extra salt and squeeze over a little fresh lemon. You can make the tacos straight away or prep the mushrooms ahead. They'll keep in the fridge for 3 days.
- If you've made the mushrooms ahead, when you're ready to make the tacos, preheat the oven to 240°C/220°C fan/475°F/gas mark 9. (There's no need to turn on the oven if you're making the tacos immediately after.)
- Make the pickled onion. Place the sliced red onion in a bowl and pour over the vinegar. Add the salt, stir to combine, then set aside for at least 10 minutes.
- If you need to reheat the battered mushrooms, place them on a wire rack over a baking tray and bake for 5 minutes. Check to see if they’re warmed through and crispy. If not, return them to the oven for another few minutes.
- Warm the tortillas in a frying pan over a medium heat for 2 minutes on each side.
- To assemble the tacos, place each wrap on a plate and pile the battered mushrooms on them. Top with the avocado, lettuce and coriander, then drizzle over some tartare sauce and sriracha. Fold the wraps over and serve.
This recipe is from One Pot: Three Ways: Save time with vibrant, versatile vegan recipes by Rachel Ama. Out Thursday 26th August (Yellow Kite, £22.00).
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