Pulled mushroom tacos with smoky tomato salsa

Pulled mushroom tacos with smoky tomato salsa
This recipe makes more salsa than you need, but it keeps well in the fridge
Serves 2  / 
Prep 30mins  / 
Cook 30mins


4 Coop vine ripened tomatoes, quartered
2 onions, 1 cut into wedges and 1 finely sliced
3 garlic cloves, 2 unpeeled and 1 peeled and crushed
1½ tsp smoked paprika
1 lime, ½ juiced and ½ cut into wedges
4 large portobello mushrooms
1½ tbsp Coop olive oil
½ tsp ground cumin
½ tsp dried thyme
½ tbsp chipotle paste
½ tsp maple syrup
¼ pineapple, peeled, cored and chopped
2 tbsp coriander, roughly chopped
2 Coop plain tortilla wraps


Preheat the oven to 220°C/fan 200°C/Gas 7
For the salsa, roast the tomato, onion wedges and unpeeled garlic on a baking tray for 15-20 mins, until lightly charred
Blitz with the paprika and lime juice, season, then chill
Put the mushrooms on the same tray, drizzle with ½ tbsp of the oil and roast for 15 mins, until soft
Remove and, using 2 forks, shred into a bowl
Heat the remaining oil in a frying pan over a medium heat and fry the sliced onion for 10 mins, until soft. Add the crushed garlic, cumin and thyme, and the shredded mushroom, plus any liquid in the bowl
Cook for another minute, then stir in the chipotle paste and maple syrup
Mix the pineapple with the coriander
Warm the tortillas, then spoon on the pulled mushroom mixture and drizzle with the salsa
Serve scattered with some of the pineapple, and the lime wedges on the side