Mushroom Taco
Zoe TSOI, Australian Accredited Dietitian and Health Promotion Sub-Committee of HKNA, said "Mushrooms are low in calories but high in fibre which increases satiety and helps with body weight control. Natural seasoning such as shallot, garlic and herbs not only enriches flavours of the dish but also reduces the use of salt."
Ingredients (Serve 1):
| Water | 50 ml |
| Corn flour | 12 g |
| Olive oil | 1/4 teaspoon |
| Garlic, crushed | 7 g |
| Shittake mushroom, sliced | 25 g |
| King oyster mushroom,sliced | 25 g |
| Red onion, sliced | 25 g |
| Oregano | 1/8 teaspoon |
| Tomato, diced | 5 g |
| Onion, diced | 5 g |
| Coriander, chopped | 5 g |
| Lime | 1/8 |
Seasonings:
| Soya sauce | 1/4 teaspoon |
Cooking Method:
| 1. | Add water to the corn flour and knead into a dough. Flatten the dough and bake into a corn wrap. |
| 2. | Add the olive oil and garlic on a pan. Then pour in the shittake mushroom, king oyster mushroom, red onion and oregano. Season with soya sauce. |
| 3. | Transfer the cooked mushrooms on the corn wrap. Put the tomato, onion and coriander on top. Garnish with lime. |
Per Serving:
| Energy (kcal) | 97 |
| Carbohydrate (g) | 19 |
| Protein (g) | 3 |
| Fat (g) | 2 |
| Sugar (g) | 3 |
| Sodium (mg) | 115 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Mr. Taco Truck.
Extract from CookSmart, Issue 17
