Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sunflower seed cream
To marinate the mushrooms
Charcoal/gas/electric grill
Tacos
How it's done
Sunflower seed cream
Dry-roast the sunflower seeds in a pan. Place in a mixer or food processor together with the water and salt, then puree for approx. 5 mins. until the mixture is creamy. Add the chickpeas, lemon juice, oil and garlic, puree thoroughly once more, season.
To marinate the mushrooms
Combine the oil and dandelion spread with the garlic, rosemary and spices. Mix the mushrooms with the marinade, leave to infuse for approx. 15 mins. Season the mushrooms with salt and thread onto the skewers.
Charcoal/gas/electric grill
Cover and grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the tacos for approx. 1 min. on each side. Slide the mushrooms off the skewers, pull apart using two forks.
Tacos
Mix the celery, cucumber, lemon juice and oil, season. Spread the sunflower cream over the tortillas, add the mushrooms and vegetables, top with the coriander and fried onions.
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