Oyster Mushrooms Tacos with the Fixin's | Ottolenghi - Ever Open Sauce (2024)

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Oyster Mushroom Tacos with All (or Some of) the Fixin's | Ottolenghi

1

Preheat the oven to 425°F/200°C fan. Line two large rimmed baking sheets with parchment paper.

2

FOR THE PICKLED ONIONS: in a small serving bowl, mix together the red onion, orange peel, orange juice, tea bags (if using), allspice, vinegar, sugar, and salt and set aside.

3

FOR THE AVOCADO CREMA: In a bowl of a small food processor, combine the avocado, coconut cream, cilantro, water and salt. Blitz until smooth, scraping down the sides of the bowl as you go. Transfer to a small serving bowl and set aside.

4

FOR THE PICKLED KOHLRABI OR RADISH: In a small serving bowl, mix together the kohlrabi or radish, lime juice, and salt and set aside.

5

FOR THE ROASTED MUSHROOMS: In a large bowl, mix the mushrooms with the garlic, soy sauce, maple syrup, 5 tbsp/ 75ml of the olive oil, and 3/4 tsp salt. Blitz the cumin seeds, chiles and allspice to a powder in a spice grinder or a mortar and pestle. Put 1 1/2 tsp of the spice mix into a small bowl with the remaining 2 tbsp olive oil and set aside. Stir the rest of the spice mix into the bowl of mushrooms.

6

Transfer the mushrooms to the prepared baking sheets, spread out as much as possible, and roast for 20 minutes. Combine all the mushrooms on one sheet, mix well, and continue to roast for another 8 minutes, until crisp and browned.

7

FOR THE TORTILLAS: Put the masa harina and a good pinch of salt into a medium bowl and pour in the boiling water, stirring with a spatula until the dough comes together, and then set aside. Once the dough is cool enough to handle, knead into a smooth ball that has the texture of play-dough (this should take less than a minute). The dough shouldn't be wet or come off in your hands, so you may need to add a bit more masa harina (depending on the brand you are using, as they absorb water differently.) Divide the dough into twelve pieces weighing about 1 oz/ 30g each. With lightly greased hands, roll each piece into a smooth ball. Keep any dough you're not working with covered with a clean damp cloth.

8

Get a clean kitchen towel ready and cut into six 6-inch/ 15cm pieces of parchment paper, which you'll need to help you press the dough. Place a large, nonstick frying pan on high heat. Place one piece of dough between two sheets of parchment, then, using a heavy-bottomed pan (or a tortilla press, if you have one), press down evenly and firmly on the dough to spread it out into a circle 4-5 inches/ 10-12cm wide. Remove the top sheet of parchment and use the bottom sheet to transfer the tortilla to the hot pan. Cook for 90 seconds until nicely browned, then flip and cook for another 1 minute to brown the other side. Transfer the cook tortilla to the kitchen towel, fold it over to cover and repeat with the remaining dough (cook as many tortillas at a time as will fit in the pan).

9

Warm the mushrooms in a hot oven for a few minutes if they have cooled, then pile onto a large platter and drizzle with the reserved chile oil. Serve with the tortillas, lime wedges, crema and both pickles (discard the tea bags from the onions) alongside.