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:
- 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.
- 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!