Thursday, March 4, 2010

Vegan Wild Mushroom Tacos With Almond Cream

INGREDIENTS, makes 4 tacos:

For Tacos:

8oz Mushroom Sampler Package (I used: MYCOPIA® Brand Chef Sampler,

1 T Extra Virgin Olive Oil

¼ t Cayenne

¼ t Cumin

1 T Ground Chipotle

1 T “Carne Asada” Seasoning (I use El Mexicano brand:

1 C Water


4 Organic Sprouted Whole Kernel Flourless Corn Tortillas, I used Food for Life brand

1 C Spinach (Arugula or Mache would also be excellent)

For Almond Cream:

1T Almonds Blanched & Slivered

½ C Plain-Unsweetend Almond Milk

¼ t Cayenne

¼ t Cumin

Salt as needed

Step 1:

Clean and Trim Mushrooms, Slice if needed.

Step 2 (prepare Mushrooms):

Add Olive Oil to a very hot large deep sided skillet (or cast iron pan), Add Mushrooms and a pinch of salt. Continue to cook on Med-High heat stirring occasionally until they begin to soften.

While mushrooms cook, mix together Cayenne. Cumin and Carne Asada Seasoning

Step 3:

Add seasoning mixture to mushrooms, stir to incorporate, reduce heat to med-low and add water. Simmer, stirring occasionally, until all water has evaporated.

Step 4:

While mushrooms simmer prepare Almond Cream. Place all dry ingredients in food processor and mix until the consistency of superfine cornmeal. When proper consistency is reached slowly add almond milk while continuing to process. Final product should have the consistency of crème fraiche. Note: there may still be tiny pebbles of almond.

Step 5:

Heat Corn tortillas in warm oven. Clean & Chop Spinach. Slice Avocado.

Plating the dish:

Place 2 warm tortillas on each plate, place 1/4th of the chopped spinach on each tortilla. Cover this w/ 1/4th of the braised mushrooms, then 1/4th of the sliced avocado. Spoon a dollop of Almond Cream over each taco. Season w/ additional cayenne or hot sauce to taste.

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