Chef Demo

May 31, 2025 11:30am

Dietary notes: Vegan + GF (if choose corn tortilla) 

Market items:

Rhubarb

Mushrooms

Microgreens

RhubarBBQ Jackfruit and Mushroom Tacos with Market Microgreens 

Ingredients:

RhubarBBQ Sauce

• Olive oil

• Shallots

• Garlic

• Rhubarb

• Brown sugar

• Apple cider vinegar

• Canned crushed tomatoes 

• Smoked paprika

• Salt

• Pepper

• Optional: Chipotle peppers in adobe (for spicer smokier version)

Jackfruit/Mushrooms

• Canned jackfruit in brine

• Mushrooms (preferably oyster, trumpet, lions mane)

• Shallots

• Garlic

• Olive oil

• Cajun spice blend (or make your own blend)

• Salt 

• Pepper

Other

Street taco shells (corn or flour)

Microgreens

Optional: Top with your favorite accompaniments like avocado crema, mayo, sliced jalapenos, cabbage, cilantro, pickled onion, etc.

RhubarBBQ Sauce

• 2 tablespoons olive oil

• 2 medium shallots, chopped (sub red onion if necessary)

• 5 cloves of garlic, chopped

• 5-6 stalks of rhubarb, chopped (2-3 cups)

• 1/3 cup brown sugar, packed

• 1 tablespoon apple cider vinegar

• 1/2 cup crushed tomatoes

• 2 tablespoons smoked paprika

• salt and pepper, to taste

• 1/2 to 1 cup water 

(Want a spicer and smokier option?  Add 2-3 chipotle peppers in adobo sauce)

Directions:

• Heat oil in a saucepan, medium heat.

• Add shallots, soften. Once translucent, add garlic. 

• Add chopped rhubarb, brown sugar, apple cider vinegar, crushed tomatoes, tomato paste, chipotle chilies (if using), smoked paprika. Stir to combine. Bring to a boil.  Reduce heat to medium/medium-high and boil gently, stir frequently. Ingredients will break down and form into a thick sauce. 

• Add water to thin sauce if it is too thick.

• Use an immersion blender to blend sauce until desired consistency (chunky or smooth)

• Salt and pepper, to taste

• Set aside

Prepare Filling of Choice- Today we are using Jackfruit and Mushrooms

• 1 can jackfruit in brine

• Mushrooms (preferably oyster, trumpet, lions mane) (6-8oz)

• Shallots

• Garlic

• Olive oil

• Cajun spice blend (or make your own blend)

• Cornstarch

• Salt and pepper

Preparation:

• Using a fork, shred lion's mane or trumpet mushrooms. If using oyster, simply tear. 

• Drain jackfruit from can

• Cut off point of jackfruit triangle (this is the core). Chop core pieces.

• Shred the remaining jackfruit 

  • Press down with knife edge and/or shred with fork

• In the bowl, add shredded jackfruit and sprinkle with cornstarch and 2-3 tablespoons cajun seasoning blend (make your own or pre bought). Make sure all pieces are seasoned. 

• Add oil and mix well

• In a separate bowl, add shredded mushrooms and a glug of oil, salt and pepper.

Heat a large skillet over medium low heat. Add oil, once heated add the shallots cut side down in the pan. Allow to cook undisturbed for 5 minutes or until the bottoms are charred.

Add the garlic and a pinch of salt and sauté together with the shallots for about 2 minutes or until fragrant. Shallots will separate.Set aside.

Cook mushrooms until crispy on edges. Add jackfruit. Cook until jackfruit dries out a bit and crisps. The drier you make the mixture the more it will mimic a meat like texture. Once desired texture, add back the shallots. Add BBQ sauce.Toss, making sure everything is nicely coated with sauce.

Assemble tacos

Spoon jackfruit mushroom blend onto shell. Top with microgreens and your favorite accompaniments like avocado crema, mayo, sliced jalapenos, pickled onion, etc.