Crunchy Soft Mushroom Tacos, Baja Sauce

Crunchy Soft Mushroom Tacos, Baja Sauce and Citrus Rough Guacamole

Serves: 6
Prep: 20 minutes
Cook: 5 minutes

Ingredients
Baja Sauce
1 jalapeño, roughly chopped
10 pickled green peppercorns
½ bunch coriander, roughly chopped
1 lime, juiced
3 tbsp sour cream
1 tbsp extra virgin olive oil
Salt, to taste

Corn salsa 3 tbsp extra virgin olive oil
1 tin canned corn
2 tomatoes, cores removed, diced same size corn kernels
Leaves from ½ bunch coriander
½ red onion, diced size of kernels
1 lime, juiced
1 jalapeño, sliced
Salt and pepper, to taste

Mexican Mushrooms 4 flat mushrooms, cut in thick slices
3 tbsp Mexican seasoning

1 tsp dried chilli optional
Splash extra virgin olive oil

Crunchy Soft Tacos 6 taco shells
6 soft tortillas, softened on an open flame (or in the microwave)
2 ripe avocados
Splash lime juice
Dash extra virgin olive oil
2 tbsp sour cream
Salt and pepper, to taste

Method
Baja Sauce
Combine all ingredients in a mortar and pestle (or a small food processor) until all ingredients are smooth. Set aside.

Corn Salsa
Heat up 1tbsp olive oil in a medium sized pan over a high heat. Sauté corn for 2 minutes until golden, add to a bowl with the rest of ingredients, then mix together. Set aside

Mexican Mushrooms
Then, marinate the mushrooms with all ingredients, panfry on a medium heat for 2 minutes on each side, to avoid burning the marinade. Set aside.

Crunchy Soft Tacos
Finally, cut both avocados in half and remove each pip, setting aside. Using a fork inside each half, mash the avocado together with lime juice, sour cream and olive oil to form a rough guacamole.
To preserve the bright green and avoid oxidation, you can return the pips to the centre of the avocados and stick the halves together to close till you are ready to use.
Spread each soft tortilla with a spoonful of guacamole, then wrap around the hard taco shell.
Gently press the soft tortilla to the sides of the hard taco shells, using the guacamole as a glue. Repeat with remaining taco shells and soft tortillas.
To serve, spoon a little of the salsa into the base of the hard taco, top with Mexican mushrooms and drizzle with baja sauce. Eat immediately.

Weber Grill Specialist Laura Romeo's Top 5 Mushroom Tips

Nothing says summer like firing up the barbecue and enjoying a deliciously grilled meal with family and friends. Try some of Laura's top tips to get the best grilled mushrooms, every time.

Top temperature: When grilling mushrooms, ensure it's over a medium-high heat (200°C to 260°C). It's the perfect temperature to cook and caramelise your mushrooms.

Get grilling: Cook mushrooms directly on the cooking grill for that amazing barbecue flavour and texture. Save hotplates and frying pans for sauces or sautéing chopped mushrooms. For smaller mushrooms, thread them onto skewers, so they don't fall through the cooking grill. Top tip: it also makes them easier to turn!

Lid down: As with all Weber barbecues, cook with the lid down. This speeds up the cooking time, keeps an even heat in the barbecue, and most importantly is the secret to that smoky barbecue flavour. Imagine your mushrooms cooking in a cloud of flavoursome barbecue smoke.

Perfect prep: Always oil your mushrooms. Using a pastry brush, brush with extra virgin olive oil - never oil the cooking grill! Oiling the mushrooms helps to develop flavours and aids with caramelisation. Keep seasonings as simple as salt and pepper, or get creative and use garlic and herbs.

Party planning: Easily cater for your meat-free friends at your next barbecue. Why not try; mushroom burgers, stuffed mushrooms, mushroom kebabs or mushroom pizzas.

www.australianmushrooms.com.au

Recipe Credit: Miguel Maestre for Australian Mushrooms