Recipe for Oriental mushroom tacos with avo, coriander and lemon wedges
4 fresh Portobello (big brown) mushrooms, cleaned, or 500g Button or Portabellini mushrooms, cleaned and threaded onto wooden skewers that have been soaked in water for 30 minutes
3tbsp Korean barbecue marinade (available at Woolworths), or other barbecue marinade of your choice
1 baby cabbage, finely shredded
1 carrot, grated
¼ red onion, finely sliced
6tbsp good quality mayonnaise
4 soft tacos (any flat-bread will work)
½ avocado, sliced
handful coriander leaves
lemon wedges, grilled on the braai until caramelized, about 5 minutes
Brush the mushrooms with the barbecue marinade and place straight onto a medium-hot braai, basting with more barbecue sauce as you go, and turning until mushrooms are cooked through, about 10 minutes.
Meanwhile, combine the cabbage, carrot, onion, wasabi and mayonnaise.
Toast soft tacos on the braai, a couple of seconds on each side.
Remove mushrooms from the braai, slice into thick strips, and divide between tacos. Top with slaw, avocado and coriander. Serve immediately with grilled lemon wedges.
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Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.