Modern
10 Minute Kitchen
From
10 Minute Kitchen
season
2
episode
0
Mouthwatering Mushroom Tacos
With
Dezi Madafferi
Crumbed and fried mushrooms tucked into tortillas. Vegetarian tacos with proper bite.
PREP
0
MINS
Cook
0
MINS
SERVES
4
About this recipe
Brown flat mushrooms crumbed in breadcrumbs and parmesan, fried until the crust crackles and the centre holds its juice, tucked into Old El Paso stand-and-stuff tacos with charred corn cut from the cob and halved Perino tomatoes. A vegetarian taco with the bite of fried chicken.
The schnitzel technique (flour, egg, crumb) brings out the meaty side of the mushroom that vegetarian cooking sometimes underplays. Costa brown flats are the right size and texture for this; the cap is wide enough to hold the crumb, the flesh dense enough not to collapse in the pan. Rice bran oil at 170 degrees gives the cleanest fry.
The parmesan in the crumb is the upgrade. It bronzes harder than breadcrumbs alone, adds salt and umami, and reads as fried-chicken depth without the chicken.
Char the corn whole in the husk on a gas flame for the smoke note. Strip the kernels off, toss with lime and salt, scatter into the tacos with crema, coriander, and a few shavings of pickled jalapeno. The kind of vegetarian taco that converts the doubters at the table.
Ingredients
- 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
- 1 corn in the husk
- 100g Perino Grape tomatoes
- 1 ripe Avocado
- 1 cup Coriander leaves
- 4 tbs Olive Oil
- 1/8 red onion
- 1-2 tbs lime juice
- Salt & Pepper
- Heinz Original Mayonnaise
Method
1. Start by setting up a crumbing station for the Mushrooms
2. In a bowl mix the parmesan cheese and breadcrumbs
3. Add the flour into a bowl also
4. In a separate bowl whisk the eggs and milk together
5. Start by adding the Mushrooms into the flour to coat all sides.
6. Dip into the egg-wash and use a spoon to add mixture onto the gills.
7. Then coat Mushrooms with the breadcrumb mixture
8. Heat WOLL non-stick pan, add the oil and fry on medium/low heat until golden on both sides.
9. Place onto a cooling rack and bake in a preheated 200°c oven for 8 mins.
10. Chop Tomatoes, Onion, Coriander (optional), Avocado and place into a shallow bowl
11. Use a sharp knife to cut the kernels off the corn and add into the salsa.
12. 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.
13. Season Mushrooms with a small pinch of salt
14. Put stand and stuff taco shells into the oven at 180° for 3-5 mins
15. Taco Tip! instead of using a baking tray, hang the tacos on the racks
16. Slice Mushrooms into three pieces and start to assemble your Taco. Add the mushroom first, salsa and lastly add three small drops of mayo.
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