Oct 15, 2025
Spice Mushrooms Tacos x Courtney Roulston
Ingredients
2 tbsp Olive Oil
500 g Australian Cup Mushroom, cut into 1cm pieces
2 Cloves of Garlic, finely chopped
Sea Salt & Pepper, to taste
1 Large Ripe Avocado
1 Lime
½ White Onion
1 Long Green Chilli, seeded & diced
1 Cup Coriander Sprigs, to serve
8 Street Tortillas, warmed
Hot Sauce, Sour Cream, Salsa or Cheese, to serve (optional)
Directions
Heat the oil in a large frying pan over a medium heat. Add the mushrooms and cook for 2 minutes or until they begin to soften. Add in the garlic and stir through for 1 minute before adding in the paprika, cumin, oregano, salt and pepper. Continue to cook for 3 minutes, or until the spices are fragrant and the mushrooms are tender. Turn off the heat and leave mushrooms in the pan to keep warm.
Place the avocado flesh into a bowl and squeeze in the juice from ½ the lime and a pinch of salt. Smash with the back of a fork until combined.
Spread the avocado onto the base of the tortillas. Spoon over the spiced mushrooms then scatter with diced onion, green chilli and coriander sprigs. Serve warm with extra lime wedges on the side.
Oct 15, 2025
Mushroom and Sesame Katsu Sandwich x Courtney Roulston
Ingredients
2 Large Australian Flat Mushrooms
2 Eggs, beaten
2 cups Panko Breadcrumbs
2 cups Oil for frying
Sea Salt, to taste
1.50 cups White Cabbage, shaved
1 Spring Onion, sliced
1 tbsp Sesame Seeds, toasted
2 tbsp Kewpie Mayonnaise
2 Slices of Thick, Soft White Bread
Tonkatsu Sauce
2 tbsp Tomato Sauce
1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
2 tsp Soy Sauce
1 tsp Honey or Maple Syrup
Pinch of Garlic Powder
Directions
Mix all the tonkatsu sauce ingredients together until smooth the set aside.
Heat the oil to 170 degrees in a high-sided frying pan*. Remove the stem from the mushrooms then toss in the egg mixture until well coated. Place into the panko crumbs then press to coat the outside. Repeat with a second coating of egg then breadcrumbs again so you have an even coating on the mushrooms.
*These can also be cooked in an air fryer or baked in the oven with a little oil spray.
Fry the mushrooms gently for 3 minutes each side. Or until golden on the outside and cooked through. Remove from the oil and place on kitchen paper to drain. Season with a pinch of salt while they are hot.
Toss the cabbage, spring onion and sesame seeds together in a bowl.
To assemble, Spread the kewpie mayonnaise onto 2 slices of the bread then spread the tonkatsu sauce onto the other 2 slices. Divide the cabbage mixture on top then add in the fried mushrooms. Place the other piece of bread on top then slice in half before serving.
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!
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