PORTOBELLO TACOS WITH FIERY FAJITA VEGETABLES WITH TARTEX VEGETARIAN PÂTÉ MUSHROOM
Ingredients for 4 portions:
For the fiery fajita vegetables
• 2 red peppers
• 2 yellow peppers
• 2 onions
• 4 tbsp marinated jalapeños
• 3 tbsp olive oil
• 6 tbsp Tartex Vegetarian Pâté Mushroom
• 4 tbsp lime juice
• 150 ml water
• 3 cloves of garlic
For the portobellos
• 8 giant portobello mushrooms (approx. 400 g)
• 1 tbsp olive oil
• ½ tsp salt
• 2 avocados
• 1 bunch of coriander
• 12 small tortillas
Slice peppers and onions into thin strips. Finely chop the jalapeños. Add olive oil to a hot frying pan and braise the vegetables over a medium heat for 7 minutes, stirring occasionally.
Blend together Tartex Vegetarian Pâté Mushroom, lime juice and water until smooth. Crush or finely chop the garlic and stir into the sauce. Deglaze the vegetables with the sauce, turn off the heat and leave to stand on the hotplate for 3 minutes.
Cut the giant mushrooms into 5-mm-thick slices. Add olive oil to a hot frying pan and fry over a high heat for 7 minutes until crispy. Turn over after half the cooking time. Season to taste with salt.
Dice the flesh of the avocados; finely chop the coriander. Warm the tortillas in the oven (or in a hot frying pan without oil). Fill with fajita vegetables and mushrooms, top with diced avocado, chopped coriander and marinated jalapeños and serve hot.