Derek Sarno | The Best Enchiladas Hoisin Style @DerekSarnoChef | Uploaded August 2023 | Updated October 2024, 3 hours ago.
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 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.
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 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.
