Smokey Mushroom Fajita
This mouth watering Mushroom is inspired by Mexican Fajitas, which traditonally is a grilled meat dish. I’ve taken creative liberties and bastardised fajitas into this smokey hot dish for my veggie burger book, thus not serving it with tradional tortilla wraps, but stuffed the goodness into a brioche bun instead, you can of course serve this with tortillas instead, which are designed for this type of serving.
© Recipe from Veggie Burger Atelier by Nina Olsson, Quarto Books
For that extra-smoky taste, add a teaspoon of liquid smoke. The fried vegetables should be served smoking hot! It’s delicious accompanied by cool and refreshing cilantro and avocado lime cream.
Makes servings and ca 200 g avocado lime cream, depending on the size of your avocado :).
To make the avocado lime cream: In a small bowl, mix together the avocado, cashew fraiche, and lime juice until smooth. Cover and refrigerate until assembly.
To make the marinade: In another small bowl, whisk the marinade ingredients and set aside.
Heat up two skillets over high heat and drizzle each with a little vegetable oil. Add the onion and the peppers to one pan and fry for 2-3 minutes while stirring. Splash with the marinade and stir-fry for 1 minute. Season to taste with salt and pepper. Stir in the cilantro and remove from the heat.
Add the mushrooms to the other pan, leave to fry for 2 minutes without stirring then fry for another 2-3 minutes while stirring. Season to taste with salt and pepper. Remove from the pan and keep covered.
Assemble the mushrooms slices between warm buns and add cheese if you wish. Serve with avocado and lime cream.
for the Avocado Lime Cream:
1 avocado, halved, pitted, and peeled
1ounces (50 g) cashew fraîche,or crème fraîche
1 tablespoon fresh lime juice
for the marinade:
6 tablespoons plus 2 teaspoons (100 ml) fresh lime juice
2 tablespoons (30 ml) olive oil2 cloves garlic, crushed
1⁄4 teaspoon freshly ground black pepper
1⁄2 teaspoon chipotle powder
1⁄4 teaspoon ground cumin
1 teaspoon liquid smoke (optional)
for the Veggies:
Vegetable oil, for frying
2 red onions, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
4 portobello mushrooms, stemmed
1 cup (16 g) fresh cilantro leaves,chopped
Salt and freshly ground black pepper,to taste
4 buns, halved and lightly toasted, or 4 corn or wheat tortillas
Tip! Add a few Pimientos de Padrón to the fajita veggies for a fun twist. Some of the padron peppers are hot and others not, so it can add a surprise element to the meal. Not a hot tip for eaters with faint taste buds or small children.
Vegan and gluten-free notes
VE Use vegan crème fraîche or cashew cream instead of crème fraîche
GF Serve with corn tortillas (pepare accoding to package instructions) or gluten free bread instead.
