Portobello mushrooms in adobo recipe
 In Mexico an adobo is a sauce made with chillies, spices and vinegar; there are many variations and it is also used as a marinade. Portobello mushrooms in adobo is a delicious vegan option for a meat-free dinner. Serve in tacos or with fried beans and Mexican rice. 8 portobello mushrooms, thinly sliced3 tbsp sunflower oil 8 portobello mushrooms, thinly sliced 3 tbsp sunflower oil 5 guajillo chillies, stem and seeds removed3 plum tomatoes, halved½ onion, peeled2 garlic cloves, peeled1 tsp ground cumin½ tsp ground coriander1 tsp white wine vinegar1 tsp sea salt flakes 5 guajillo chillies, stem and seeds removed 3 plum tomatoes, halved ½ onion, peeled 2 garlic cloves, peeled 1 tsp ground cumin ½ tsp ground coriander 1 tsp white wine vinegar 1 tsp sea salt flakes 12 corn tortillas, warmedsmall bunch fresh coriander, chopped½ onion, finely chopped1 lime, cut into wedgesspicy salsa of your choice 12 corn tortillas, warmed small bunch fresh coriander, chopped ½ onion, finely chopped 1 lime, cut into wedges spicy salsa of your choice Method First, make the adobo. Put the chillies, tomatoes, onion and garlic in a saucepan. Add 500ml/18fl oz water and bring to the boil over a high heat. Reduce the heat and simmer for 5 minutes, then turn off the heat and set aside to cool.Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms in a baking tray and set aside.Using a slotted spoon, transfer the chillies, tomatoes, onion and garlic to a blender. Add the spices, vinegar and salt and blend until smooth. Rub through a sieve into a jug or bowl.Pour the adobo over the mushrooms and add the sunflower oil. Mix well, making sure the mushrooms are all covered with the sauce.Bake for 30 minutes, stirring the mushrooms halfway through cooking. Serve in the tortillas. Garnish with coriander, chopped onion, a squeeze of lime and a dollop of spicy salsa. First, make the adobo. Put the chillies, tomatoes, onion and garlic in a saucepan. Add 500ml/18fl oz water and bring to the boil over a high heat. Reduce the heat and simmer for 5 minutes, then turn off the heat and set aside to cool. First, make the adobo. Put the chillies, tomatoes, onion and garlic in a saucepan. Add 500ml/18fl oz water and bring to the boil over a high heat. Reduce the heat and simmer for 5 minutes, then turn off the heat and set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms in a baking tray and set aside. Put the mushrooms in a baking tray and set aside. Using a slotted spoon, transfer the chillies, tomatoes, onion and garlic to a blender. Add the spices, vinegar and salt and blend until smooth. Rub through a sieve into a jug or bowl. Using a slotted spoon, transfer the chillies, tomatoes, onion and garlic to a blender. Add the spices, vinegar and salt and blend until smooth. Rub through a sieve into a jug or bowl. Pour the adobo over the mushrooms and add the sunflower oil. Mix well, making sure the mushrooms are all covered with the sauce. Pour the adobo over the mushrooms and add the sunflower oil. Mix well, making sure the mushrooms are all covered with the sauce. Bake for 30 minutes, stirring the mushrooms halfway through cooking. Bake for 30 minutes, stirring the mushrooms halfway through cooking. Serve in the tortillas. Garnish with coriander, chopped onion, a squeeze of lime and a dollop of spicy salsa. Serve in the tortillas. Garnish with coriander, chopped onion, a squeeze of lime and a dollop of spicy salsa.