Mushroom Tacos

Method

• 1)

  Melt a knob of butter on low heat in a saucepan.

• 2)

  Cut the kernels off the corn cobs and zest 2 limes over the corn.

• 3)

  Add corn to the saucepan, increase to medium heat, add a pinch of salt and cook for 5 minutes.

• 4)

  While the corn is cooking, remove the stalks from the mushrooms and peel off skin if slimey, cut into thick slices.

• 5)

  Finely chop red onion.

• 6)

  Take corn off heat after 5 minutes and transfer to a bowl.

• 7)

  Add another knob of butter into the saucepan still on medium heat, add red onion and let cook for a couple of minutes.

• 8)

  Add your sliced mushrooms, with 1 tsp of suman and 1 tsp of paprika to the pan.

• 9)

  Put the lid on and leave to cook for 10-15 minutes (if the pan dries out while cooking, just add some water to release the spices stuck to the pan.

• 10)

  While the mushrooms are cooking, add juice of 2 limes, scoop an avocado and roughly chop a bunch of coriander to the corn.

• 11)

  Finely chop some cavolo nero or kale and put into a separate bowl. Add some goats cheese and the oil from the goat’s cheese (or if using semi hard goats cheese just drizzle with some olive oil.) Mix together.

• 12)

  Once the mushrooms are cooked through and soft (around 10-15 minutes), add a pinch of salt and take off the heat.

• 13)

  To heat the tortillas, put into dry very hot pan. Cook on one side for approximately 1 minutes and then the other for 30 seconds.

• 14)

  Then when you are ready to prepare your tacos: We did a smear of chipotle mayo, small handful of cavolo nero, a couple of slices of mushrooms and a spoonful of the avocado and corn mix. Feel free to add some siracha on top if you like spice!