Mushroom Ghee Roast Tacos
Rich, refreshing, and wholesome is the best way to describe these Mushroom Ghee Roast Tacos. You've never had anything like this before!
Servings: 6 tacos
Ingredients
For apple slaw
- 1 cup apples sliced into thin strips
- 1 cup onions sliced very thin
- 2 tablespoons vinegar
- 1 teaspoon sugar
- ¾ teaspoon salt
For mushrooms
- 200 grams mushrooms cut into half
- 2 tablespoons ghee clarified butter
- ½ teaspoon jaggery or sugar
- 1 sprig curry leaves approx 10 leaves
For ghee roast masala
- 7 kashmiri red chillies
- 5 black peppercorns
- ½ tablespoon coriander seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- 8 peeled whole garlic cloves
- ½ teaspoon tamarind paste tamarind soaked in water
- ¾ teaspoon salt
- 1-2 tablespoons water
For serving
- 6 mini tacos
- ½ cup apple coleslaw
- 3 tablespoons chopped coriander
- 20 curry leaves shallow fried in 1 teaspoon of oil
Instructions
Making apple slaw
- Add all ingredients given to a large bowl, combine everything well & refrigerate for 10 minutes.1 cup apples sliced into thin strips, 1 cup onions sliced very thin, 2 tablespoons vinegar, 1 teaspoon sugar, ¾ teaspoon salt
Making ghee roast masala
- Add pepper corns, coriander seeds, cumin seeds and fenugreek seeds to a kadai & dry roast them for 5-6 minutes on low heat. Stir continuously to avoid the spices getting burnt. Transfer to a plate & let them cool.5 black peppercorns, ½ tablespoon coriander seeds, ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds
- Dry roast red chillies & garlic on low heat for 2-3 minutes till the chillies turn crisp & garlic light brown & set aside to cool.7 kashmiri red chillies, 8 peeled whole garlic cloves
- Add all dry roasted ingredients to a mixer along with tamarind paste & salt and blend till smooth. Add about 1-2 tablespoons of water, one spoon at a time, to make a thick, smooth paste. Set aside.½ teaspoon tamarind paste, ¾ teaspoon salt, 1-2 tablespoons water
Marinating mushrooms
- Add 1 tablespoon of the masala to mushrooms and mix to combine. Cover and allow it to marinate at least for 30 minutes.200 grams mushrooms
- Reserve the remaining masala for use later.
Making Ghee Roast
- In a large pan or kadhai, heat 1 tablespoon of ghee and add the marinated mushrooms in a single layer. Fry the mushrooms for 2-3 minutes on each side. Use tongs to remove and keep aside.2 tablespoons ghee
- In the same pan, add the remaining ghee and the masala. Fry the masala till it turns a deep reddish maroon colour and ghee separates from the sides of the pan. This takes about 8-10 minutes. See note 3.
- Add the roasted mushroom halves back to the pan along with jaggery and mix to make sure that the mushrooms are coated well with the masala. cook for 6-8 minutes till the ghee separates from the masala.½ teaspoon jaggery or sugar
- Sprinkle curry leaves and set aside.1 sprig curry leaves
Serving mushroom ghee roast tacos
- Fry each taco on an open flame for 1-2 minutes on either side and set aside.6 mini tacos
- Place the taco on a plate, arrange 2 tablespoons of ghee roast, 1 tablespoon of apple slaw & sprinkle ½ tablespoon chopped coriander leaves & 5 fried curry leaves.½ cup apple coleslaw, 3 tablespoons chopped coriander, 20 curry leaves shallow fried in 1 teaspoon of oil
- Repeat the same for the rest of the tacos.
Notes
- Using ghee is a must in this recipe for best results.
- Do not cook the mushrooms for a long time as it might turn chewy.
- Make sure the masala is well fried and ghee separates from the masala.
Nutrition
Calories: 168kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 630mg | Potassium: 396mg | Fiber: 3g | Sugar: 8g | Vitamin A: 663IU | Vitamin C: 151mg | Calcium: 56mg | Iron: 1mg