MUSHROOM TACOS
by
DEZI MADAFFERI
INGREDIENTS
Serves 4
6 Costa brown flat mushrooms
2 eggs
Splash of milk
70g breadcrumbs (again let’s make breadcrumbs as an added LFHW message)
3 tbs freshly grated parmesan cheese
45g rice bran oil for frying
9 Stand and Stuff Old El Paso Taco shells
100g Perino Grape tomatoes
1 ripe avocado
1 cup coriander leaves (optional)
4 tbs olive Oil
1/8 red onion
1-2 tbs lime juice
Salt & Pepper
Heinz Original Mayonnaise
Click the video below to watch the full recipe.
METHOD
Start by setting up a crumbing station for the mushrooms
In a bowl mix the parmesan cheese and breadcrumbs
Add the flour into another bowl also
In a separate bowl whisk the eggs and milk together
Start by adding the Mushrooms into the flour to coat all sides.
Dip into the egg-wash and use a spoon to add mixture onto the gills.
Then coat Mushrooms with the breadcrumb mixture
Heat WOLL non-stick pan, add the oil and fry on medium/low heat until golden on both sides.
Place onto a cooling rack and bake in a preheated 200°c oven for 8 mins.
Chop Tomatoes, Onion, Coriander (optional), Avocado and place into a shallow bowl
Season with salt, pepper, olive oil and lime juice. Mix well and taste, you might want to add some more lime juice if you like.
Season Mushrooms with a small pinch of salt
Put stand and stuff taco shells into the oven at 180° for 3-5 mins
Taco Tip! instead of using a baking tray, hang the tacos on the racks
Slice Mushrooms into three pieces and start to assemble your Taco. Add the mushroom first, salsa and lastly add three small drops of mayo.