Pickled mushrooms with beef tacos

PREP TIME: 10 Min

COOK TIME: 25 Min

SERVES: 12

Pickled mushrooms
300mls white wine vinegar
1 teaspoon salt
1 small sprig of rosemary, thyme or oregano
1 bay leaf
1 small garlic clove
400g button mushrooms, brushed clean and sliced
1 tablespoon olive oil.
1 avocado
juice of one lime
a third of a cup mayonnaise
1 small red onion
400g steak at room temperature
12 small soft tortillas
125g watercress (or other greens such as lettuce or finely sliced green cabbage)
chilli sauce to serve

Pickled mushrooms
Put the vinegar, salt, rosemary, bay leaf and garlic clove on a saucepan with 150mls water and bring to the boil.
Reduce to a fast simmer and cook for 5 minutes.
In the meantime bring a saucepan of salted water to the boil and cook the mushroom slices for 2 minutes then drain.
Add the mushrooms to the vinegar mix and let cool. You can store them in the fridge for a few days.
Before serving, drain and toss with olive oil.
Soft tacos
In a bowl, mash the avocado until smooth with the lime juice then mix in the mayonnaise and season with salt to taste. Set aside.
Cut the onion in quarters and finely slice. Place in a bowl of water and leave for 10 minutes, then drain thoroughly.
Season the steak with salt and pepper. Heat the barbecue or grill to very hot and grill for about 2-4 minutes each side until done to your liking. Rest for 5 minutes then slice thinly.
Heat the tortillas as directed on the packet.
To serve place a few pieces of steak on a tortilla with some avocado mayo, onion and watercress and top with pickled mushrooms and serve with hot chilli sauce.