Hoisin Mushroom Enchiladas with Wasabi Mayo
Ingredients
Hoisin Sauce:
- 10 T Brown Sugar
- 3 T Soy sauce
- 2 T Dark Soy
- 3 T Rice vinegar
- 3 T Sesame Paste/Tahini
- 4 T Rice Vinegar
- 1 T Fermented soybean paste
- 2 tsp Sesame oil
- 1 tsp 5 spice
- 1 tsp chili flakes
- 4 cloves Garlic, grated
- 1 T Corn Starch/Flour
- 1 Cup/230ml Water
Wasabi Mayo:
- 1 Cup Vegan mayo
- 2 T water
- 1 T Wasabi Powder
Enchiladas:
- 1 Lbs or 2 kg Variety of mushrooms (Yellow & brown oyster, King and shiitake)
- 6 in/15 cm soft tortillas
- 1 TBS of Chinese 5 Spice
- 1 tsp Garlic Granulated
- 1 tsp Onion Granulated
- 5 TBS Neutral flavored oil
- 2 TBS Sesame oil
- Chopped cucumber, for garnish
- Green onion, for garnish
Instructions
- Preheat oven to 200c/400f (fan/convection).
Prepare the Mushrooms:
- Sort and clean the mushrooms.
- Shred or slice the mushrooms depending on type (shred king oyster to replicate duck texture).
- Add mushrooms to a large bowl and toss with neutral flavored oil (e.g., rice bran oil), Chinese 5 Spice, garlic granules, and onion granules.
- Spread the seasoned mushrooms evenly onto parchment-lined baking sheet(s).
- Roast for 30 minutes, stirring about halfway through, until crispy. They will shrink down a lot.
- Once cooked, add to bowl and toss with enough Hoisin sauce to coat all the mushrooms.
Prepare the Hoisin Sauce:
- Combine brown sugar, soy sauce, dark soy sauce, sesame oil, five spice, chili flakes, sesame paste, vinegar, fermented soybeans, grated garlic, cornstarch, and water in a saucepan.
- Stir together well.
- Bring to a boil, then reduce heat and simmer until thickened.
- Taste and adjust seasoning if needed.
- Store in a jar.
Prepare the Wasabi Mayo:
- Mix Wasabi powder with water to form a paste.
- Combine the wasabi paste with vegan mayo.
Assemble and Bake the Enchiladas:
- Oil a casserole dish with a little sesame oil.
- Add roughly 3 TBS of mushroom mix to each tortilla.
- Wrap and fold into enchiladas.
- Place seam-side down in the casserole dish until full.
- Brush with sesame oil.
- Bake for 15 minutes at 200°C/400°F, until toasted.
Serve:
- Drizzle with Wasabi Mayo and extra Hoisin.
- Garnish with chopped cucumber and green onion.
Video Description
Today, we're diving into a delicious fusion of flavors that will blow your mind - Hoisin Mushroom Enchiladas with a Wasabi Mayo! Straight from @SpicyMoustache Urban Garden in London.
This is part of a full episode on the growing of the mushrooms on his YouTube. Shot by Alessandro of @SpicyMoustache
Mushroom grow kits by Urban Farm It in the UK https://urban-farm-it.com/?gclid=Cj0KCQjwuZGnBhD1ARIsACxbAVj7WzuwTgue9e90Hi_ii4ir4wgSuT50mygEPPLz7tggrbVtZkmlhq4aAhqKEALw_wcB
Hoisin Sauce:
10 T Brown Sugar
3 T Soy sauce
2 T Dark Soy
3 T Rice vin
3 T Sesame Paste/Tahini
4 T Vinegar, Rice
1 T Fermented soybean paste
2 tsp Sesame oil
1 tsp 5 spice
1 tsp chili flakes
4 Garlic, cloves grated
1 T Corn Starch/Flour
1 Cup/230ml Water
Wasabi Mayo:
1 Cup Vegan mayo
2 T water
1 T Wasabi Powder
Mushrooms:
1 Lbs or 2 kg Variety of mushrooms (Yellow & brown oyster, King and shiitake)
6 in/15 cm soft tortillas
1 TBS of Chinese 5 Spice
1 tsp Garlic Granulated
1 tsp Onion Granulated
5 TBS Neutral flavored oil
2 TBS Sesame oil
Sort and clean any soiled mushrooms, add to large bowl and toss with oil and seasoning.
Spread out evenly onto baking sheet(s) and roast at 200c/400f fan for 30 minutes or until crispy. They will shrink down a lot. Once cooked add to bowl, toss with enough Hoisin to coat all the mushrooms.
Add roughly 3 TBS of mushroom mix to each torilla, wrap and fold then add to casseraole pan side by each until full. Brush with sesame oil and back for 15 mins at same oven temp as above.
Serve with wasabi mayo, extra hoisin, chopped cucumber and green onion.