A mixture of chestnut and oyster mushrooms works so well in this easy, weeknight taco feast. I love the spicy mushrooms piled on to warm tortillas with the peanutty celeriac slaw and soured cream (although my husband declines the latter because it detracts from the heat). Don’t hate me for suggesting that you grate celeriac on a weeknight – if you have a food processor with a coarse grater attachment, it is the work of seconds, and one small celeriac will give you enough slaw to go with tomorrow’s lunch, too.
Chipotle mushroom tacos with celeriac slaw and peanut sauce
Prep 15 min
Cook 25 min
Serves 2-3
2 tbsp olive oil
1 onion, peeled and thickly sliced
2 garlic cloves, peeled and grated
1 tsp hot smoked paprika
1 tsp chipotle chilli flakes
1 tsp ground cumin
2 tsp flaky sea salt
250g chestnut mushrooms, thickly sliced
200g oyster mushrooms, halved
45g peanut butter, smooth or chunky
80g greek yoghurt
1 tbsp extra-virgin olive oil
50g pumpkin seeds
1 small celeriac, peeled, trimmed and coarsely grated
1 tbsp tomato paste
Juice of ½ lime
Warm tortillas, to serve
Soured cream, to serve
Put the oil in a large frying pan on a medium heat, add the onion and garlic, and stir-fry for seven minutes, until just turning golden brown at the edges. Add the spices and a teaspoon of salt, then lower the temperature and fry, stirring, for a minute more. Add all the mushrooms and keep stir-frying for 10 minutes, until softened.
Meanwhile, mix the peanut butter, yoghurt, extra-virgin olive oil, a teaspoon of salt and the pumpkin seeds with the grated celeriac. Taste and adjust the salt as needed, then set aside.
Stir the tomato paste into the mushroom mixture and cook, stirring, for a further two minutes. Add the lime juice, then taste and adjust the salt as required.
Heat the tortillas according to the packet instructions, then serve with the mushrooms, slaw and soured cream alongside.
