Mushroom Tacos With All the Fixin’s Seasoning

Date

This one comes from Ottolenghi’s Flavor Cookbook. Nikki and I love this seasoning and put it on our taco night no matter what the taco base is. Have a read through and try it yourself.


Ingredients:

700g oyster mushrooms, roughly torn (or really anything!)
2 garlic cloves, crushed (or more and we did minced)
3 tbsp soy sauce
1½ tbsp maple syrup
75ml (or 5 tbsp) olive oil, plus extra for shaping
1.5 tsp cumin seeds
4 dried cascabel chillies, stalks removed and roughly broken
½ tsp allspice berries

Directions:

  1. In a large bowl, mix the mushrooms with the garlic, soy sauce, maple syrup, 75ml (5 tbsp) of the oil and ¾ teaspoon of salt. Blitz the cumin, cascabel chillies and allspice to a powder in a spice grinder or a pestle and mortar. Add the spice mix to the bowl of mushrooms to your liking. We also put this same seasoning on the veggies as well.
  2. Roast the mushrooms at 425 on parchment paper for 20 minutes or until crisp. If using chicken or beef pan sear it.

Optional Toppings:

Pico de Gallo
Pickled red onions
Sour cream
Avocado
Fajita veggies as mentioned above with this seasoning. Pan sear these with some oil.

Enjoy!

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