Mushroom Al Pastor Fries
This Mexican-style shawarma inspired by Lebanese immigrants is perfect for a vegan twist with achiote-spiced mushrooms, barbecued pineapple and freshly blitzed chilli and tomato salsa.
Ingredients
200g Mixed mushrooms (eg Shitake, Oyster, Portobello)
150g SuperCrunch 9.5mm Skin On Fries
3 Pineapple Rings
Marinade
1 tsp Achiote paste
2 Cloves garlic
1 Red chilli
Juice of 1 lime
1 tsp Smoked paprika
1 tsp Cumin powder
1 tsp Oregano
1 tsp salt
Salsa
1/2 White onion
50g Cherry tomatoes
2 Red Chillies
Squeeze of lime
1/2 tsp Salt
Avocado Sauce
1 Avocado
Squeeze of lime
Pinch of salt
To serve
Crumbly white cheese (or plant-based version for vegan)
1 Red Chilli
Handful of coriander
Lime wedges
Used product
Method
- For marinade blend together all ingredients into a paste
- Roughly chop mushrooms and coat in marinade then leave for around an hour
- For salsa blacken onion, tomatoes and chillies in a dry cast iron pan and then blend together with salt and lime
- Cook mushrooms under a very hot grill or on griddle pan making sure to char in places
- Cook SuperCrunch Fries as per packet instruction
- Cook pineapple on a griddle pan or on a bbq
- For avocado sauce blend together ingredients
- To serve layer fries with avocado sauce, salsa, pineapple and mushrooms then top with cheese, sliced chillies, coriander and lime wedges