{"id":3784,"date":"2020-10-22T08:53:21","date_gmt":"2020-10-21T19:53:21","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/mushroom-tacos-al-pastor\/"},"modified":"2023-08-09T12:28:03","modified_gmt":"2023-08-09T00:28:03","slug":"mushroom-tacos-al-pastor","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/10\/22\/mushroom-tacos-al-pastor\/","title":{"rendered":"Mushroom Tacos Al Pastor"},"content":{"rendered":"\n

<\/p>\n\n\n

<\/div>
\n
\n \n

Mushroom Tacos Al Pastor with Charred Pineapple Salsa<\/h2>\n
Vegan mushroom tacos are a fave. This method of cooking mushrooms results in rich, delicious mushrooms that won't have anyone missing meat. Charred pineapple salsa is a great recipe to have on hand for any Mexican dish. <\/span><\/div>\n <\/div>\n \n
\n
Servings <\/span>4<\/span><\/div>\n \n <\/div>\n \n
\n \n

Ingredients<\/h3>

Mushrooms<\/h4>
  • 2<\/span> cloves garlic, roughly chopped <\/span><\/li>
  • 2<\/span> Tbsp<\/span> soy sauce<\/span><\/li>
  • 2<\/span> Tbsp<\/span> chipotle sauce<\/span><\/li>
  • 1<\/span> tsp<\/span> smoked paprika <\/span><\/li>
  • 150g<\/span> fresh pineapple, diced<\/span><\/li>
  • 500g<\/span> portobello mushrooms<\/span><\/li>
  • 1<\/span> red onion, cut into 1cm wedges<\/span><\/li>
  • 2<\/span> Tbsp<\/span> olive oil<\/span><\/li><\/ul><\/div>

    Charred Pineapple Salsa<\/h4>
    • 250g<\/span> fresh pineapple, cut into 1cmchunks<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> cumin seeds<\/span><\/li>
    • 1<\/span> green chilli, thinly sliced<\/span><\/li>
    • \u00bd<\/span> lime, juiced<\/span><\/li>
    • 1<\/span> bunch coriander, finely chopped<\/span><\/li>
    • 1<\/span> avocado, diced 1 cm<\/span><\/li><\/ul><\/div>

      Tacos<\/h4>
      • 12<\/span> whole-wheat tortillas<\/span><\/li>
      • 100g<\/span> vegan sour cream or coconut yoghurt<\/span><\/li>
      • optional: thinly sliced radishes, coriander and lime wedges<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
        \n

        Instructions<\/h3>
        • Preheat oven to 220\u00b0C (or 200\u00b0Cfan bake). <\/span><\/div><\/li>
        • Make chipotle-pineapple sauce: <\/strong>In a nutribullet or food processor, blitz garlic, soy sauce, chipotle sauce, smoked paprika and the first measure of pineapple together, until completely smooth. Set aside. <\/span><\/div><\/li>
        • Cook mushrooms<\/strong>: Tear mushrooms into chunks, roughly 3cm. Toss mushrooms and onion on a large roasting tray with the chipotle-pineapple sauce, until well coated. Drizzle with olive oil and season lightly with salt and pepper. Roast for about 20-25minutes, until tender and sauce has reduced. Toss once during cooking. \u00a0<\/span><\/div><\/li>
        • Meanwhile, make charred pineapple salsa<\/strong>: Heat a drizzle of oil in a large fry-pan on high heat. Cook the second measure of pineapple and cumin seeds for 5-6 minutes, tossing occasionally, until lightly charred. Transfer to a bowl and add the remaining salsa ingredients and a pinch of salt. Toss together and set aside to serve. <\/span><\/div><\/li>
        • Warm tortillas<\/strong>: Wrap tortillas in foil and warm in oven for 10 minutes.<\/span><\/div><\/li>
        • Serve<\/strong> tortillas filled with vegan sour cream or yoghurt, mushrooms, salsa, radish and coriander. Serve lime wedges on the side for squeezing.\u00a0 <\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n <\/div>\n \n \n \n
          \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":18,"featured_media":15169,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2384,2374,2380],"tags":[],"class_list":["post-3784","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-lunch","category-recipes","category-veggie-plant-based","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=3784"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3784\/revisions"}],"predecessor-version":[{"id":15913,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3784\/revisions\/15913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15169"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=3784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=3784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=3784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}