Plant-Based Sweet Sesame Pulled Shiitake Mushroom Tacos

Slice or pull the shiitake mushrooms into thin strips. Mince the garlic and grate the ginger. Finely shred the cabbage, prepare the carrot, slice the spring onions and roughly chop the coriander. Cut the limes and measure the sauces so everything is ready before cooking.

Heat the cooking oil in a large frying pan over medium-high heat. Add the shiitake mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their moisture, begin to brown and develop slightly crisp edges.

Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the soy sauce, hoisin sauce, maple syrup, rice vinegar and sesame oil. Reduce the heat to medium and cook for 6–8 minutes, stirring regularly, until the mushrooms are tender and coated in a dark, sticky glaze. Stir through the sesame seeds.

Combine the shredded cabbage, carrot, half the spring onions and half the coriander in a mixing bowl. Squeeze over the juice of one lime and toss well. Keep the slaw fresh and crunchy while you warm the tortillas.

Heat a dry frying pan or grill pan over medium-high heat. Warm the tortillas for 20–30 seconds on each side until soft, flexible and lightly charred in places. Stack them under a clean kitchen towel as you work so they stay warm.

Fill each warm tortilla with the sweet sesame pulled shiitake mushrooms and top with the fresh slaw. Scatter over the remaining spring onion, coriander and extra sesame seeds. Serve immediately with lime wedges for squeezing over.