Serving Size: 4 Servings, 8 tacos
Time: 20 Minutes
1 lb. of freshly harvested Blue Oyster mushrooms
2 tbsp Burlap & Barrel's Black Urfa Chili
4-5 tbsp olive oil plus extra 2 tbs for sauce
1 jalapeño pepper
1 c Seed + Mill Tahini
1 c or bunch of cilantro
1/2 c lime juice
1 clove garlic
1/2 c iced water
1 tsp salt
1 tsp freshly ground black pepper
Step 01 - Preheat grill until hot. Toss 1 lb freshly harvested Smallhold Blue Oysters in a bowl with 2 tbs Burlap & Barrel's Black Urfa Chili, pinch of salt and 4-5 tbs olive oil, until well coated.
Step 02 - Grill mushrooms for 5-6 minutes until slightly crispy on the edges (turn half way).
Step 03 - Place 1 jalapeño on the grill until slightly charred (2-3 mins), remove seeds and set aside.
Step 04 - Blanch a bunch of cilantro (stems and leaves) in hot water until wilted, discard hot water.
Step 05 - Blend jalapeño, cilantro, lime juice, 1⁄2 c tahini, iced water, 2 tbs olive oil, garlic, in a food processor until smooth. Season to taste with salt & pepper.
Step 06 - Add 2-3 tbs more water if too thick, or 1-2 tbs more tahini if too thin, and keep blending until you are happy with the consistency.
Step 07- Sauce can be made a day ahead and kept refrigerated. It's also great as a dip or salad dressing.
Step 08-Smear tahini sauce over the tortilla, add the mushrooms and devour warm!