Mushroom Tacos with Crispy Asparagus Salsa

Preparation: 10 minutes

Cooking time: 15 minutes

Servings : 4 (2-3 tacos/person)

Summer is not over yet, and to that end, here's a vegetarian version of tacos from Dom Cooks served with a tasty asparagus salad. He used Organic Unrefined Sunflower Oil from Maison Orphée for its mild, more delicate flavour, as well as the Organic Apple Cider Vinegar - which gives the perfect kick to the asparagus salsa.

INGREDIENTS 

• 500 g cremini mushrooms, torn with your hands in bite-size pieces
• 500 g oyster mushrooms, torn with your hands in bite-size pieces
• 1 tbsp. ground cumin
• 1 tbsp. paprika
• 1 tsp. dried oregano
• 1/2 tsp. cayenne pepper (or less depending on your preference)
• 12-15 Mexican-style corn tortillas 
• 1/2 cup organic virgin sunflower oil

Fresh asparagus salad

• 8-10 asparagus, thinly sliced into small rounds
• 1 stalk celery, finely chopped
• 1 tbsp. organic cider vinegar
• 3 tablespoons of organic virgin sunflower oil
• 2 tbsp. fresh coriander, finely chopped
• 1 small shallot, finely chopped
• 1 teaspoon of Fleur de sel  

Trim

• 1/2 cup sour cream or Greek yogurt
• 1 lime
• Cherry tomatoes, halved
• Jalapeno, thinly sliced
• Avocado slices
• Cilantro leaves

PREPARATION

1. Heat 3 tbsp of sunflower oil in a frying pan.
2. Add your spices and bloom them on medium heat for 30 seconds.
3. Add the torn cremini mushrooms first and cook for 2-3 minutes without touching them.
4. Add a bit more oil and toss in the oyster mushrooms. Fry for 2 minutes.
5. When the mushrooms start getting brown, season with salt and let cook for another 3 minutes. Set aside.
6. Prepare the asparagus salsa. In a large bowl, combine asparagus, celery, shallot, cilantro, sunflower oil and cider vinegar. Toss to combine. Season with salt. Set aside.
7. Mix the sour cream with the lime juice. Set aside.
8. For the tortillas, heat the same large pan you used to fry the mushrooms with the remaining oil, about 2 tbsp. 
9. Once the oil is fuming, lower the heat and add the tortilla. Fry for 1 minute on one side, then flip it and fry for another 30 seconds. Using tongs, lift one side of the tortilla to form a U shape and fry for another 10 seconds. Remove from the pan and let it cool on a paper towel. Repeat for each tortilla. 
10. You can now assemble the tacos. Start by adding the mushrooms, then the salsa, tomatoes, lime cream and some cilantro. 
11. Enjoy!

Photo credits Dominique Lamirande @dom_cooks