Pulled Beef Brisket With Parasol Mushroom Taco's


I've been wanting to try this technique for ages! Using a parasol mushroom as the taco to hold some deliciously tender beef brisket with chilli and smoked cheddar. Parasol mushrooms are bang in season and plentiful so there is no better time to give it a go.

This recipe is not only delicious but can be used in a variety of ways such as pasta ragu's, pies, chilli con carne or just served simply in a brioche bun with some crunchy chilli spiked slaw. You can of course replace the mushrooms for traditional taco's if you like.


 1.5kg brisket

1 tbs paprika

1 tbs oregano

1 tsp all spice

1 tsp onion powder

1 tsp chilli powder

1 tsp sea salt

1 tsp black pepper

4 cloves garlic

1 red onion

Juice of 1 orange

Juice of 1 lime

1 tin chopped Tomatoes

500ml beef stock

Splash of water

3 fresh chillies
Parasol Mushrooms 
Smoked Cheddar