CHEF AT WORK
LIVING ON THE VEG Per fect for sharing, this taco recipe has been created exclusively for Tesco magazine by chef Derek Sarno
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Portobello mushrooms are the perfect choice when it comes to packing out these wicked tacos
DF Serves 4 Takes 20 mins plus marinating Cost per serve £1.72
250ml bottle Texas BBQ sauce 150ml vegan IPA Ω red onion, thinly sliced 1 tbsp vegetable oil, plus extra for greasing 2 x 150g packs Portobello mushrooms, stalks removed 1 tsp smoked paprika 1 tsp ground cumin 8 crunchy taco shells 4 iceberg lettuce leaves, shredded handful sliced jalapeños in brine handful roughly chopped fresh coriander For the smashed avocado 1 avocado, stoned and peeled 1 lime, juiced ¨«»»« Û Â Â »÷ «
1 Light the barbecue and preheat the oven to gas 4, 180°C, fan 160°C. In a shallow dish, whisk together the BBQ sauce and beer. Set aside. Put the onion in a bowl of cold water; leave to soak. 2 Heat the oil in a heavy-based frying pan over a medium-high heat. Add the mushrooms, stalk-side down, and put a second, smaller heavy-based pan É ãÉÔ Á ¸ Ûè «ã Û »  ãÉ ãã  㨠Á & ÷ ¢É Á«ÂÛ ã¨ Â «Ô 㨠ÁèÛ¨ ÉÉÁÛ Ô ÛÛ Éô £ «Â with the smaller pan and fry for 2 mins more. Season, sprinkle the spices over both sides of the mushrooms and fry for 2 mins each side with the smaller pan pushed down on top. 3 Add the mushrooms to the BBQ beer mix, turning to coat; leave to marinate for 15-20 mins until cool. Brush the barbecue with a little oil and grill the mushrooms for 2 mins each side until lightly charred. Alternatively, fry in a hot griddle pan brushed with oil. 4 Meanwhile, warm the taco shells in the oven for 2 mins. Mash the avocado with the lime juice, chilli and a pinch of salt. 5 Drain the onions. Slice the mushrooms into strips and divide between the tacos. Top with onions, lettuce, jalapeños and coriander. Serve with the avocado and a drizzle of BBQ marinade. Each serving contains Energy
1195kJ 286kcal 14%
Fat
Saturates
19g 5g 28% 27%
COOK’S TIP
Sugars
Salt
6g 7%
1.3g 22%
of the reference intake. See page 8. Carbohydrate 24g Protein 4g Fibre 3g 1 of your 5-a-day; source of vitamin B5
20
Strain leftover marinade, then bottle and chill for up to two weeks.
’ RECIPE DEREK SARNO PHOTOGRAPHY STUART OVENDEN &KK ]cw>/E' BIANCA NICE VYKV ]cw>/E' JENNY IGGLEDEN
S M O K Y M U S H RO O M TAC O S