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