Serious taco question. Soft shell or hard? There’s nothing soft about these smokey mushroom tacos from #PlantBased pioneer, @DerekSarno. A BBQ’y, spicy (and even beery) #MeatFree start your week.⁣ ⁣ #Vegan⁣ ⁣ Ingredients⁣ 250ml bottle Texas BBQ sauce⁣ 150ml vegan IPA⁣ ½ red onion, thinly sliced⁣ 1 tbsp vegetable oil, plus extra for greasing⁣ 2 x 150g packs Portobello mushrooms, stalks removed⁣ 1 tsp smoked paprika⁣ 1 tsp ground cumin⁣ 8 crunchy taco shells⁣ 4 iceberg lettuce leaves, shredded⁣ handful sliced jalapeños in brine⁣ handful roughly chopped fresh coriander⁣ ⁣ For the smashed avocado⁣ 1 avocado, stoned and peeled⁣ 1 lime, juiced⁣ ½ red chilli, deseeded and finely diced⁣ ⁣ Method:⁣ 1. Preheat the oven to gas 4, 180°C, fan 160°C. ( In a shallow dish, whisk together the BBQ sauce and beer. Set aside. Put the onion in a bowl of cold water.⁣ 2. Heat the oil in a heavy-based frying pan over a medium-high heat. Add the mushrooms, stalk-side down, and put a second, smaller heavy-based pan on top to flatten them. Fry for 2 mins, flip, then press down again with the smaller pan and fry for 2 mins more. Season, sprinkle the spices over both sides of the mushrooms and fry for 2 mins each side with the smaller pan pushed down on top.⁣ 3. Coat the mushrooms in BBQ beer mix; leave to marinate for 15-20 mins. Brush a griddle pan with oil, then fry the mushrooms until lightly charred. ⁣ 4. Warm the taco shells in the oven for 2 mins (or on the barbecue). Mash the avocado with the lime juice, chilli and a pinch of salt.⁣ 5. Drain the onions. Slice the mushrooms into strips and divide between the tacos. Top with onions, lettuce, jalapeños and coriander. Serve with the avocado and a drizzle of BBQ marinade.

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Tesco Food Officialのインスタグラム(tescofood) - 3月11日 21時04分


Serious taco question. Soft shell or hard? There’s nothing soft about these smokey mushroom tacos from #PlantBased pioneer, @DerekSarno. A BBQ’y, spicy (and even beery) #MeatFree start your week.⁣

#Vegan⁣

Ingredients⁣
250ml bottle Texas BBQ sauce⁣
150ml vegan IPA⁣
½ red onion, thinly sliced⁣
1 tbsp vegetable oil, plus extra for greasing⁣
2 x 150g packs Portobello mushrooms, stalks removed⁣
1 tsp smoked paprika⁣
1 tsp ground cumin⁣
8 crunchy taco shells⁣
4 iceberg lettuce leaves, shredded⁣
handful sliced jalapeños in brine⁣
handful roughly chopped fresh coriander⁣

For the smashed avocado⁣
1 avocado, stoned and peeled⁣
1 lime, juiced⁣
½ red chilli, deseeded and finely diced⁣

Method:⁣
1. Preheat the oven to gas 4, 180°C, fan 160°C. ( In a shallow dish, whisk together the BBQ sauce and beer. Set aside. Put the onion in a bowl of cold water.⁣
2. Heat the oil in a heavy-based frying pan over a medium-high heat. Add the mushrooms, stalk-side down, and put a second, smaller heavy-based pan on top to flatten them. Fry for 2 mins, flip, then press down again with the smaller pan and fry for 2 mins more. Season, sprinkle the spices over both sides of the mushrooms and fry for 2 mins each side with the smaller pan pushed down on top.⁣
3. Coat the mushrooms in BBQ beer mix; leave to marinate for 15-20 mins. Brush a griddle pan with oil, then fry the mushrooms until lightly charred. ⁣
4. Warm the taco shells in the oven for 2 mins (or on the barbecue). Mash the avocado with the lime juice, chilli and a pinch of salt.⁣
5. Drain the onions. Slice the mushrooms into strips and divide between the tacos. Top with onions, lettuce, jalapeños and coriander. Serve with the avocado and a drizzle of BBQ marinade.


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