Name: Crispy mushroom tacos with pickled chillies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 600g mushrooms torn (we used a mix of chestnut, king oyster, oyster, enoki and button); 1 red onion sliced into thin wedges; 2 tbsp olive oil; 2 tsp dried coriander; 2 tsp dried mint; 150g Greek-style yogurt; 1 tbsp white wine vinegar; 10g chives finely sliced; 12 corn tortillas; 1 avocado sliced, to serve; 2 red chillies finely sliced; 1 tbsp white wine vinegar; 1 lime juiced; 1 tsp caster sugar

Crispy mushroom tacos on a baking tray with pickles and chillies

600g mushrooms
torn (we used a mix of chestnut, king oyster, oyster, enoki and button)
1 red onion
sliced into thin wedges
2 tbsp olive oil
2 tsp dried coriander
2 tsp dried mint
150g Greek-style yogurt
1 tbsp white wine vinegar
10g chives
finely sliced
12 corn tortillas
1 avocado
sliced, to serve

For the pickled chillies

2 red chillies
finely sliced
1 tbsp white wine vinegar
1 lime
juiced
1 tsp caster sugar

Method

step 1
Start by making the pickled chillies. Put the chillies in a small bowl, pour over the white wine vinegar, lime juice and caster sugar, along with a pinch of salt. Set aside for 30 mins.
step 2
Meanwhile, heat the oven to 220C/200C/gas 7. Scatter the mushrooms and red onion in a roasting tin, drizzle with oil, then sprinkle with the coriander, mint and salt and pepper. Roast for 20-25 mins until golden, crisp and shrunken, stirring halfway.
step 3
Mix the yogurt with the white wine vinegar and chives and season with salt, pepper and a pinch of sugar.
step 4
Warm the tortillas in the oven for a few minutes, then pile on the mushrooms, some herby yogurt and avocado, and scatter over the pickled chillies.