Gluten-Free Mushroom Tacos with Salsa Verde
Yield
Ingredients
500 g brown mushrooms
2 tbsp tomato puree
3 tbsp Sriracha
1 tsp each of sweet paprika powder, chilli flakes, cumin and smoked paprika powder
1 pinch cinnamon
1–2 tbsp maple syrup
Salt
50 g green chillies
1 lime
1 small onion
1 garlic clove
20 g coriander leaves
2 tbsp olive oil
40 g American pistachios, roasted and salted
1 mini cucumber
1 red onion
3 tbsp mayonnaise
4 gluten-free tortillas
Instructions
Wash and dry the vegetables; clean and chop the mushrooms. Preheat the oven to 190°C (fan oven).
Mix the tomato puree, 1 tbsp Sriracha, paprika powder, cumin, chilli flakes, smoked paprika powder, cinnamon, maple syrup, 1 tbsp olive oil and a pinch of salt. Pour the mixture into a baking dish with the mushrooms and mix. Roast the mushrooms in the oven (centre) for 40 to 45 minutes. Stir once halfway through the baking time.
To make the salsa verde, chop the chillies with or without the seeds, depending on how hot they are. Squeeze the lime. Peel and roughly chop the onion and garlic. Puree everything with the coriander, lime juice, 1 tbsp olive oil and a pinch of salt.
Roughly chop the pistachios. Slice the cucumber and peel the red onion and cut into small pieces. Mix the mayo and the remaining Sriracha.
Warm the tortillas and spread with Sriracha mayo; top with mushrooms, pistachios, salsa verde, cucumber and onion and enjoy.
American Pistachio Growers
