14 Jun Oriental mushroom tacos
Preparation time: 15 minutes
Cooking time: 10 minutes
Difficulty: Takes a bit of effort
4 fresh Portobello (big brown) mushrooms, cleaned, or 500g Button or Portabellini mushrooms, cleaned and threaded onto wooden skewers that have been soaked in water for 30 minutes
3tbsp Korean barbecue marinade (available at Woolworths), or another barbecue marinade of your choice
1 baby cabbage, finely shredded
1 carrot, grated
¼ red onion, finely sliced
6tbsp good quality mayonnaise
4 soft tacos (any flat-bread will work)
½ avocado, sliced
handful coriander leaves
lemon wedges, grilled on the braai until caramelized, about 5 minutes
1 Brush the mushrooms with the barbecue marinade and place straight onto a medium-hot braai, basting with more barbecue sauce as you go, and turning until mushrooms are cooked through about 10 minutes.
2 Meanwhile, combine the cabbage, carrot, onion, wasabi, and mayonnaise.
3 Toast soft tacos on the braai, a couple of seconds on each side.
4 Remove mushrooms from the braai, slice into thick strips, and divide between tacos. Top with slaw, avocado and coriander. Serve immediately with grilled lemon wedges.
This recipe was sponsored by SAMFA