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Oyster Mushrooms and Cauliflower Tortillas

This Month's Market Meal

Not so sure what to do with oyster mushrooms? If you are like me and don't like them soggy, try this recipe! The trick it to sear them in a frying pan and then finish them off under the grill.

The ingredients listed are for 4 large corn tacos. Please down- or upsize to your needs.

From the market:
- 1 bag oyster mushrooms
- 1 head cauliflower
- 2 spring onions
- 1 stalk spring garlic
- 2 bell peppers
- 1 lemon
- cilantro

From the shop/your pantry:
- 4 large corn tortillas (e.g. Tío Pablo)
- 3 tbsp olive oil
- 2 tbsp sesame oil (and no, you shouldn't substitute it for another oil, it is so worth it!)
- 1 tbsp chilli infused olive oil (add hot sauce or chilli paste to your oil)
- 1/2 tsp chilli powder
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp chilli flakes
- salt and pepper

Instructions
- Preheat oven to 425 degrees.
- Cut cauliflower florets off the head and toss with 2 tbsp olive oil in a large bowl. Sprinkle with the spices (chilli powder, paprika, coriander, cumin, chilli flakes) and toss again. Spread cauliflower out on baking sheet and cook in oven until crispy (approx. 20 min).
- Heat 1 tbsp olive oil in a frying pan and sauté thinly sliced spring onions and spring garlic, and diced bell peppers for a few minutes. Season with lemon juice, salt and pepper to taste. Set aside.
- Heat sesame oil in a large oven-proof frying pan and sear whole oyster mushrooms at high heat, turning them constantly. When water starts to accumulate in frying pan, drizzle mushrooms with chilli infused olive oil and put the pan into the oven: Brown oyster mushrooms under grill until crispy, while leaving cauliflower to cook below.
- Heat tortillas according to directions (e.g. in a dry frying pan).
- Divide the fillings into 4 portions and top half of each tortilla with bell pepper mixture, cauliflower florets and oyster mushrooms and sprinkle with cilantro, freshly ground pepper and sea salt. Fold the other half of the tortilla over the filling.

Serve with salsa, guacamole and/or sour cream. For a meat version, turn the dish into a fajita and add chicken or beef strips.