Grilled Mushroom and Cheese Tacos by Tommi Miers
Peel and chop your garlic. Add about 1cm of oil to your pan and place on a medium heat. Once it begins to heat, add your garlic and turn the heat down as low as possible so that it doesn’t burn. Cook for around 20 minutes (depending on the heat of your hob), whilst adding your thyme and a pinch of salt to the pan. Once this is done, pour the water out of your chillies and replace it for the garlic oil. Take a hand blender and gently blitz it.
Time to get on with your mushrooms. Halve them and add to a lightly oiled pan. Add 3 tbsp of your salsa and mix together until fully covered. Cook until nice and caramelised.
Finely chop your cabbage and squeeze the juice of the lime over the top along with a pinch of salt and a grinding of pepper. Toss together.