Oyster Mushroom Pilbil Tacos with Hellmann's Vegan Chipotle Mayo

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Directions

  1. Wipe the mushrooms clean and cut off the caps. Slice the caps thinly. Shred the stems using a fork to make incisions and then pull individual strands apart with your hands. 
  2. Heat up 2 tbsp of oil in a heavy bottom frying pan. Add in your diced onion, fry on a gentle heat for about 10 minutes until translucent and lightly browned. Add the diced garlic and fry for another 2-4 minutes, until fragrant.
  3. Add the cumin, smoked paprika and coriander. Fry them off gently, stirring the whole time, for a minute or so.
  4. Then mix in your tomato and chilli paste, stirring to form a paste with the spices, garlic and onion. 
  5. Add in your mushrooms, 1 tbsp of Hellmann’s Vegan Chipotle Mayo, soy sauce and orange juice. Cook the mushrooms until most of the liquid has evaporated. Season some pepper fresh black pepper. 
  6. To make your flour tortillas, combine flour, oil and salt in a bowl. Then slowly pour over warm water, stirring the mixture until a shaggy dough forms. Tip the dough out onto a floured surface and knead until smooth, about 5 mins. 
  7. Divide the dough into 8 and roll into small balls. To make a flour tortilla, roll out the ball until thin and taco sized.  Place your tortilla on a dry and oil-free pan on high heat, cook until the tortillas begin to puff and then flip to cook on the other side. Remove from the pan and place in a clean tea towel to keep warm. 
  8. To serve your tacos, load a tortilla with your Pilbil Mushrooms, a generous spoonful of Hellmann's Vegan Chipotle Mayo, fresh coriander and diced red chillies.