Taco Shells with Chanterelle Stuffing
Difficulty:
Preparation time: 30 minutes
Serving size: 8
Ingredients
For the taco shells:
1 packet IBIS Lavash Classic
For the cream:
- 150 g sour cream (vegan alternative: 150 g natural fresh cream).
- 1 tsp freshly chopped thyme leaves
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 2 pinches of pepper
For the filling:
- 400 g chanterelles
- 50 g lamb's lettuce
- 3 sprigs flat-leaf parsley
- 50 g bacon (vegan alternative: 50 g smoked tofu)
- 1 small red onion
- 2 tbsp sunflower oil
- 1 pinch of salt
- 2 pinches of pepper
Also:
Balsamic cream for drizzling.
Instruction
Preheat the oven to 180 °C top/bottom heat. Cut out 8 circles of approx. 17 cm diameter from the IBIS Lavash Classic. To do this, place a small bowl that fits snugly and cut all around with a sharp knife.
Hang the Lavash circles, browned side out, over each of two bars of the oven rack. Immediately place in the oven and bake for 8 minutes until crisp. Carefully lift the shells off the rack and place on a work surface. While the shells are in the oven, start on the filling:
Mix all the ingredients for the cream until smooth.
Clean the chanterelles, rub them dry and halve or quarter them, depending on their size. Wash the lamb's lettuce thoroughly, clean and spin dry. Also wash the parsley and roughly chop the leaves. Cut the bacon into fine cubes. As a vegan alternative, cut the smoked tofu into small cubes. Peel the onion, halve it and cut it into strips.
Heat the oil in a pan and fry the bacon or smoked tofu until hot and crispy. After 2 minutes, reduce the heat and add the onion strips and chanterelles. Cook everything for about 5 minutes, seasoning with salt and pepper. Finally, stir in the parsley.
Carefully spread the cream in the lavash shells so that the shells do not break. Then carefully divide the chanterelle mixture and the lamb's lettuce between the shells. Drizzle with a little balsamic cream and serve immediately.
Tip:
Chanterelles are only available for a short time. Alternatively, you can also prepare the Lavash Shells with brown mushrooms or with herb mushrooms.
