Veggie tacos with 'pulled' King Oyster mushroom + roast squash

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Veggie tacos with 'pulled' King Oyster mushroom + roast squash. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Veggie tacos with 'pulled' King Oyster mushroom + roast squash is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Veggie tacos with 'pulled' King Oyster mushroom + roast squash estimated approx 1 hour.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Veggie tacos with 'pulled' King Oyster mushroom + roast squash using 26 ingredients and 19 steps. Here is how you can achieve that.

Tacos are one of my favourite things to make when I’ve got a bit of time and some friends/family together.

I'm making the most of all the delicious produce available in my local Bristol shops at the moment... Winter squash, mushrooms, beets...

Here, roasted winter squash (I love the deep orange, robust squash like Crown Prince for this!) and King Oyster mushrooms. King Oyster mushrooms are not cheap but they are so tasty when shredded and cooked until dark and sticky .

I also made my own tortillas, which isn’t compulsory! But I have some Masa Harina from the Cool Chile Co which is sooo tasty. Masa harina is nixtamalised corn flour – a traditional process in Mexico and Central America where corn is treated with lime, then cooked, dried and ground to make the flour that is so commonly used to make tortillas there.

I haven’t tried it, but you can also use regular maize flour or wheat flour to make imitation tortillas. Or buy them ready made.

Ingredients and spices that need to be Prepare to make Veggie tacos with 'pulled' King Oyster mushroom + roast squash:

1. Roasted squash
2. 500 g winter squash, I like Crown Prince or Japanese Kabocha
3. 1/2 tbsp cumin seeds, toasted and ground
4. 1 tsp mild paprika
5. 1/2 tsp ground oregano
6. 1/4 tsp chilli powder
7. 1/2 tsp salt
8. 'Pulled' King Oyster mushrooms
9. 4 King Oyster mushrooms
10. 1 tbsp veg oil
11. 1 tbsp chipotle chilli paste
12. 2 TSP smoked paprika
13. 2 big cloves of garlic, crushed
14. 200 ml water
15. Optional: homemade tortillas
16. 200 g masa harina, I like the blue corn flour from Cool Chile Co
17. 260 ml hot water
18. To serve
19. Quick pickled onions
20. 1 beetroot
21. Fresh coriander
22. Feta cheese, crumbled
23. 1 lime, cut into wedges
24. 1 chilli, finely sliced
25. 100 g plain yoghurt
26. 2 TSP harissa paste

Instructions to make to make Veggie tacos with 'pulled' King Oyster mushroom + roast squash

1. Preheat the oven to 180C.
2. First, prepare the squash. Slice into thin half moons and place on a large baking tray.
3. Combine the spices and salt and sprinkle on top, drizzle with oil and toss it all together.
4. Arrange in a single layer on the baking tray. Place in the oven for 30 minutes, or until tender and golden. Meanwhile…
5. If making the tortillas. Combine the masa harina with 1/4 teaspoon of salt, then make a well and add the hot water. Mix until it forms a soft, but not sticky dough. If it cracks add a little more water.
6. Cover and set aside for 20 minutes.
7. Brush any dirt off the mushrooms, slice off the caps and finely slice them. Here's a pic of how they look at the grocers.
8. For the stalk, use a fork to shred them. Insert a fork at the top of the stalk and pull the fork down. You’ll see it come apart into threads (see picture). If any clumps come away, you can use your hands to pull them apart into threads. Place in a roasting tray.
9. Combine the oil, chipotle paste, paprika and garlic, then add to the mushrooms with 200ml of water and stir well.
10. Preheat the grill (if you don’t have a double oven, wait until the squash is cooked).
11. Place the mushrooms until the grill for about 12 minutes, stirring every few minutes until the liquid has evaporated into a dark, sticky mixture.
12. To cook the tortillas, heat a large dry frying pan over a high heat. Cut out two pieces of greaseproof paper (about 15-20cm in diameter).
13. Pull off pieces of dough (about 30g in weight), roll between your palms into a small ball.
14. Place the dough between the two pieces of greaseproof and use the bottom of a heavy pan to press the dough into a 12cm round.
15. Place in the hot pan as you go and cook for 20 seconds or so on each side, until slightly puffed up and darker in colour.
    
    Wrap in a clean tea towel to keep them warm.
16. If using, peel and very finely slice the beetroot into matchsticks. Squeeze over some lime juice. Put in a small bowl for later.
17. In a small bowl, mix the harissa paste into the yoghurt
18. To serve, put the mushrooms, roast squash, tortillas onto the table alongside bowls of harissa yoghurt, pickled onions, beetroot, fresh coriander, crumbled feta, sliced chilli and lime wedges.
19. I like to layer it like this: tortilla, smear of harissa yoghurt, spoon of mushrooms, a wedge of squash, pinch of onions, a few beets, few chilli slices, coriander and squeeze of lime. Omg so good!!

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