Aug 28, 2025
Chicken and Minced Mushroom Tacos – Hard & Soft
Ingredients
500 g White Cup Mushrooms, minced
¼ cup Extra Virgin Olive Oil
1 Jar of Old El Paso™️ Taco Sauce
1 Cooked Whole Roast Chicken, shredded
1 Packet of Salad Mix
1 Punnet of Red Grape Tomatoes, sliced
1 Packet of Old El Paso™️ Hard Shell Tacos
1 Packet of Old El Paso™️ Soft Tortillas
2 Limes, cut into wedges
Directions
Heat oil in large frying pan and cook minced mushrooms for 5min to 8min until golden.
Add taco sauce and simmer for 5min.
Stir through the shredded chicken and simmer for a further 5min.
Heat up soft and hard tacos according to the instructions on the pack and add your fillings and squeeze over lime juice.
Aug 28, 2025
Chilli Con Mushroom Tacos
Ingredients
500 g White Cup Mushrooms, sliced
500 g Ground Beef Mince
¼ Extra Virgin Olive Oil
1 Packet of Old El Paso™️ Taco Seasoning
1 can 400g Mixed Beans, drained
200 g Greek Yoghurt
1 Lime, juice and zest
1 cup Shredded Cheddar or Tasty Cheese
1 Red Capsicum, diced
2 Jalapeños, sliced
Directions
Heat oil in frying pan and cook mince for 8min to 10min until golden brown.
Then add sliced mushrooms red capsicum and cook for a further 5min.
Finally add the mixed beans and taco seasoning and cook for 2min to 5min, remove from heat, season to taste.
Meanwhile, zest lime and set aside, combine lime juice and yogurt.
Warm the tortillas wraps and layer with ingredients above and garnish with zest and jalapeño’s.
Serving Suggestion
For a veggie option omit the beef mince for Quorn mince
Aug 28, 2025
Shredded Portobello Mushroom Tacos
Ingredients
375 g Portobello Mushrooms, julienne or match stick cut
¼ cup Extra Virgin Olive Oil
1 Packet of Old El Paso™️ Taco Seasoning
100 ml Chipotle Sauce or Mayonnaise
1 Packet of Iceberg Lettuce, finely cut
2 Corn Cobs, charred and kernels sliced off
1 Packet of Old El Paso™️ Flour Tortillas
Directions
Cook the corn cobs
Brush corn with a bit of oil then cooking in a hot heavy-bottom or cast-iron skillet.
Cook until charred on all sides, 10-14 minutes, and be sure to rotate and flip the corn as they cook every couple minutes.
Cook the mushrooms
Heat olive oil in frying pan and fry mushrooms for 5min or until golden.
Add seasoning mix and cook for a further 2min, remove from heat.
Warm up tortillas by following the instructions on the pack and layer with toppings.
Serving Suggestion
Swap out flour tortillas to Taco Shells for extra crunch.
Aug 28, 2025
Smokey BBQ Mushroom Tacos
Ingredients
375 g White Flat Mushrooms, chopped length ways
¼ cup Extra Virgin Olive Oil
1 Packet of Old El Paso Taco™️ Seasoning
2 tbsp BBQ Sauce
200 g Sour Cream
200 g Feta
1 tsp Chilli Flakes
1 Packet of Old El Paso™️ Flour Tortillas
Salt & Pepper, to taste
Few sprigs of Coriander to garnish (optional)
Pickled Onions
Options: Make your own or purchase ready made
1 Red Onion, sliced
½ cup Vinegar (apple cider vinegar or white vinegar work well)
1 tbsp Sugar
1 tsp Salt
Directions
In a small bowl, crumble the feta, pour over olive oil and sprinkle chilli flakes, leave to infuse.
Heat some more oil in a frying pan and fry mushrooms for 3min to 5min until golden.
Sprinkle over Old El Paso™️ Taco Seasoning and fry for a further 2min.
Stir through 2tbs to 3tbs of BBQ Sauce and remove from heat.
Heat your tacos according to the instructions on the pack and layer with sour cream, mushrooms, chilli feta, pickled onions and coriander.
For extra protein, add cooked chicken mince.
Tip: To Make the Pickled Red Onion
Grab a mason jar or bowl with a lid.
Thinly slice your red onion.
Combine vinegar, sugar, salt, and hot water.
Add your onion slices.
Give it all a stir.
And store in the fridge for next time!
Dec 9, 2024
Experience the rich, tangy flavours of Caesar Salad with our Shaker Bag Mushrooms! Creamy, cheesy, and perfectly seasoned with a salty kick.
Ingredients
2 tbsp Parmesan powder
½ tsp Lightly dried oregano
1 tsp Lemon pepper
¼ tsp Mustard powder
¾ tsp Garlic powder
¼ tsp Onion powder
¾ tsp Bacon seasoning
1 Spray oil
200 g White Button Mushrooms, stalks trimmed, thickly sliced
1 Lemon wedges and chopped parsley, to serve
Directions
Preheat the oven to 190℃ fan forced (210℃ conventional).
Line an oven tray with baking paper.
Combine parmesan, oregano and spices in a medium bowl and mix well.
Slice them in half if they’re thick (fine to keep whole too) and trim the stalks.
Place the mushrooms into the brown paper bag and flick water into the bag using your finger tips – ensuring the mushrooms are lightly covered in water (but not too much water so you don’t break the bag).
Scrunch the top of the bag closed and shake to season the mushrooms evenly (hold the base of the bag with another hand for safety).
Transfer mushrooms to a baking tray and spread out into a single layer.
Bake for 10-12 minutes, until starting to brown and crisp.
Mix into a classic bed of caesar salad including sliced cos lettuce, croutons, crispy bacon and a squeeze of fresh lemon. No need for parmesan or Caesar Salad dressing as the mushrooms are full of these flavours!
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