Smoky Chipotle Mushroom Tacos

Ingredients

• 680 g (1½ lb) Mixed mushrooms (chestnut, oyster, button), torn or cut into thick, bite-size pieces
• 3 tbsp Neutral oil
• 1 Onion, thinly sliced
• 3 Garlic cloves, finely chopped
• 2 Chipotle chillies in adobo, finely chopped, plus 1 tbsp of the sauce
• 1 tbsp Tomato paste
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 1 tbsp Soy sauce
• 120 ml (½ cup) Vegetable stock
• 170 g (6 oz) Red cabbage, very thinly sliced, for the slaw
• 2 Limes, 1 juiced for the slaw, 1 cut into wedges
• 1 tsp Fine salt, plus more to taste
• Fresh coriander, a handful, chopped
• 8 Small corn or flour tortillas
• Soured cream or yoghurt, to serve

You’ll need: Large frying pan

Method

1. 1

   Make the slaw. Toss the cabbage with the juice of 1 lime, half the coriander and a pinch of the salt. Leave it to soften while you cook the mushrooms. It should taste sharp and fresh.

2. 2

   Brown the mushrooms. Heat 2 tbsp of the oil in a large, wide frying pan over medium-high heat. Add the mushrooms in a single layer, working in 2 batches if the pan is crowded. Cook without stirring for 3 minutes, then stir and cook for 4 to 5 minutes more, until deeply browned. Tip them onto a plate.

3. 3

   Build the sauce. Add the last 1 tbsp oil and the onion to the pan and cook for 4 minutes, until soft. Stir in the garlic, chipotle, adobo sauce, tomato paste, cumin, paprika and oregano and cook for 1 minute, stirring constantly.

4. 4

   Braise. Return the mushrooms to the pan with the soy sauce, stock and remaining salt. Simmer for 5 to 6 minutes, stirring now and then, until the liquid has reduced to a thick, clinging sauce. Taste and add salt or more chipotle.

5. 5

   Warm and serve. Warm the tortillas one at a time in a dry pan for 20 to 30 seconds per side, or wrap them in a clean towel and microwave for 30 seconds. Fill with the mushrooms and slaw, add soured cream and the remaining coriander and serve with lime wedges.