Serves 4 with leftovers // vegan //Complete time – 45 minutes
Components
1kg blended wild mushrooms
2 pink onions
1 giant orange
5 garlic cloves
1 tablespoon dried oregano
5 tablespoons impartial oil
30 g coriander, plus further to garnish
2 avocados
3 tablespoons fermented jalapeno sauce or 3-4 tablespoons pickled jalapenos
1 corn on the cob
3 limes
Corn tortillas, to serve
Technique
- Preheat the oven to 200°C.
- Tear or slice the wild mushrooms into small strips. Quarter one of many pink onions and the orange. Peel and bash 4 of the garlic cloves.
- Add the mushrooms, onion, orange and garlic to a deep baking tray. Squeeze the orange juice over every little thing after which chuck within the quarters too, cowl with 3 tablespoons of oil and the dried oregano. Toss to mix, seasoning generously then roast for half-hour till the mushrooms have shrunk in quantity and are cooked by means of.
- Within the meantime blitz in a meals processor: half of the coriander; the remaining garlic clove; the flesh of the avocados; the pickled jalapenos or jalapeno sauce; and the juice of 1-2 limes. Season to style. That is your avocado crema.
- Finely cube the remaining pink onion and chop the remaining coriander. Add to a small bowl.
- Grill or roast the corn till blackened – about 3 minutes on both sides – then use a pointy knife to take away the kernels from the cob. Add the corn kernels to the pink onion and coriander, season with the remaining lime juice and put aside.
- When the mushrooms have cooked by means of, take away from the oven. Add the remaining impartial oil to a frying pan and add the mushrooms (discarding the pink onion and orange items) to the pan to crisp up for 5-6 minutes.
- Assemble on heat corn tortillas with the avocado crema, mushroom combine and corn salsa.
