Smokey Mushroom Tacos
- 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
- Preheat the oven to gas 4, 180°C, fan 160°C. (If you would like to finish off the mushrooms on a barbecue, light it at this point). In a shallow dish, whisk together the BBQ sauce and beer. Set aside. Put the onion in a bowl of cold water; leave to soak.
- 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 (make sure it's clean) to flatten them. Fry for 2 mins, then flip the mushrooms, 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.
- Add the mushrooms to the BBQ beer mix, turning to coat; leave to marinate for 15-20 mins until cool. Brush a hot griddle pan with oil, then fry the mushrooms until lightly charred. Alternatively, brush the barbecue with a little oil and grill the mushrooms for 2 mins each side.
- Meanwhile, 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.
- 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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