Mushroom Tacos

Interactive experience

Products and recipes

Serves 4

As seen in Episode One of 10 Minute Kitchen on Network Ten.

Recipe

Serves 4

Ingredients

• 6 Costa brown flat mushrooms
• 2 eggs
• Splash of milk
• 70g breadcrumbs
• 3 tbsp freshly grated parmesan cheese
• 45g rice bran oil for frying
• 9 Stand and Stuff Old El Paso Taco shells
• 100g Perino Grape tomatoes
• 1 ripe avocado
• 1 cup coriander leaves (optional)
• 4 tbsp olive Oil
• 1/8 red onion
• 1-2 tbs lime juice
• Salt & Pepper
• Heinz Original Mayonnaise

Method

1. Set up crumbing station — In a bowl whisk the eggs and milk togetherAdd the flour into another bowl alsoIn a separate bowl mix the parmesan cheese and breadcrumbs.
2. Crumb Mushrooms — Start by adding the Mushrooms into the flour to coat all sides. Dip into the egg-wash and use a spoon to add mixture onto the gills.Then coat Mushrooms with the breadcrumb mixture
3. Cooking Mushrooms — Heat WOLL non-stick pan, add the oil and fry on medium/low heat until golden on both sides. Place onto a cooling rack and bake in a preheated 200°c oven for 8 mins.
4. Prepare the salsa — Chop Tomatoes, Onion, Coriander (optional), Avocado and place into a shallow bowlSeason with salt, pepper, olive oil and lime juice. Mix well and taste, you might want to add some more lime juice if you like.
5. Heat Taco Shells — Put stand and stuff taco shells into the oven at 180° for 3-5 minsTaco Tip! instead of using a baking tray, hang the tacos on the racks
6. Slice Mushrooms into three pieces and start to assemble your Taco. Add the mushroom first, salsa and lastly add three small drops of mayo.

Equipment

• Diamond Lite Detach Handle Induct Frypan 24cm — Amazon — Myer My Store
• Diamond Lite Detach Handle Induct Square Grill Pan 28cm — Amazon — Myer My Store