Taco with black bean mole, roasted kale and crispy fried oyster mushrooms, topped with MIDSUMMER® HOT SALT

Serves 6

2 tbsp rapeseed oil
300 g oyster mushrooms

Black bean mole:
2 tsp rapeseed oil
2 shallots, finely chopped
1 garlic clove, finely grated
1 tsp mild chilli powder, e.g. piment d’Espelette
½ tsp ground cinnamon
1 tsp ground coriander
400 g cooked black beans
50 g dark chocolate, grated
1 tsp vegetable stock powder
1 tbsp diced tomatoes

Roasted kale:
120 g kale or cavolo nero
4 small garlic cloves
50 ml rapeseed oil
sea salt and freshly ground black pepper

  • Begin with the black bean mole.
  • Heat the oil in a frying pan at medium to high heat, add onions and garlic and fry stirring frequently until softened.
  • Add the spices and stir, then add the black beans with the grated chocolate, vegetable stock and tomatoes.
  • Cook, stirring frequently for about 10-15 minutes to reduce it to a thick sauce.

  • Preheat the oven to 120°C.
  • Cut off the stem of the kale if it is thick and woody (this can vary from one sort to another, and depending on maturity, but as a rule it should be removed).
  • Put the kale leaves and garlic on a baking tray and drizzle oil over them.
  • Sprinkle with salt and pepper.
  • Roast in the middle of the oven for 20 minutes.
  • Take the roasted leaves out of the oven and transfer to a wire rack with baking parchment underneath to catch any excess oil.
  • Peel the oyster mushrooms into ½ cm strips.
  • Put a frying pan on high heat and add some oil.
  • When it starts to smoke add the mushrooms.
  • Fry them for 10-15 minutes until they are crisp and golden.
  • Put aside and clean out the frying pan.
  • Put the frying pan back on high heat and fry the tortillas on each side for a couple of minutes to get colour and soften
  • Spread one tablespoon of black bean mole on each tortilla.
  • Place some kale and mushrooms on top.
  • Serve with 6 tortillas, finely chopped chives and MIDSUMMER® HOT SALT
-Recipe by Martin Nordin
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