Feuertonne Pyron

Mushroom tacos from the Feuerhand Pyron Plate

Pilz-Tacos von der Feuerhand Pyron Plate

Ring in the outdoor season in the garden with a delicious street food snack from the grill plate - Spicy mushroom tacos from the Feuerhand Pyron Plate.

No idea for the next barbecue with friends? With tasty tacos from the Pyron Plate you provide the perfect barbecue snack with just a few ingredients and bring sociablestreet food flair into your garden. The Mexican-inspired classic not only convinces meat lovers, but can also be easily reinterpreted with delicious vegetables or seafood. So everyone grills on the 57 cm wide Feuerhand grill plate what he likes.

Spicy mushrooms meet tender shrimp and a refreshing yogurt-lime dip -our grilled mushroom tacos combine intense flavors into a taste experience.


A relaxed start to the plancha grilling evening

To really enjoy the evening with your guests, good preparation of your outdoor cooking station and ingredients is crucial.

First, start by firing up your Firehand Pyron and place the Pyron Plate on it. Treat the plate in advance with a high-heat cooking oil to prevent your food from burning. Then prepare the marinade for the mushrooms and the dip while the Pyron and the grill plate come to the right temperature. After that you can directly start grilling on the Pyron Plate start. Due to the optimal heat distribution the shrimp can be cooked close to the center at the highest heat in the shortest time, while the tortillas toast lightly at the edge of the Feuerhand Pyron Plate. So you can prepare everything everything side by side and at the same time and talk to your guests around the Pyron at the same time.


Yogurt Lime Dip

You need:

- 300 g natural yogurt (3.5% fat)
- 1/2 lime
- 1 spring onion
- 1 pinch salt
- 1 pinch bell pepper
- 1 pinch paprika powder, smoked
- 1 tsp honey
- fresh parsley and toasted sunflower seeds to taste.

How to prepare:

Put yogurt in a bowl, squeeze the lime, finely chop the spring onion and mix with the rest of the ingredients for the dip. If desired, stir in chopped parsley and sunflower seeds previously roasted in a pan without oil, set dip aside.

Marinated mushroom mixture and fresh shrimp in corn tortillas.

You'll need:

- 8 tbsp olive oil
- 2 cloves garlic, pressed
- 2 tbsp parsley
- ½ tsp salt
- 400 g seasonal mushrooms (e.g. oyster mushrooms/chanterelles).

- 8 small corn tortillas
- fresh shrimp to taste
- 3 - 4 snack cucumbers
- parsley and fried onions for dressing

How to prepare:

  1. Press garlic, finely chop parsley and mix with oil and salt to make a spicy marinade. Clean the mushrooms, preferably by brushing them dry, and chop them. Let the mushroom mixture soak in the marinade for about 15 minutes and then roast on the Pyron Plate.
  2. Wash the fresh shrimps and cook them on the plate as well. Peel them afterwards.
  3. Toast corn tortillas on Plate, spread with lime dip, mushrooms, shrimp and sliced snack cucumbers on top. Arrange with fried onions, dip and parsley as desired.

Creative grilling pleasure for every taste - the Feuerhand Pyron Plate

Thanks to gentle cooking on the Feuerhand Pyron Plate, you can relax and prepare a aromatic menu that suits every season. Of course, there are no limits to your imagination, because the tacos can be filled with different mushrooms and toppings depending on the season. If you like it spicy, you can choose a spicy sauce or, in keeping with the Mexican taco classic, a fiery salsa. Thus each guest comes at its expense and the common cooking in the free one makes still more fun.

After cooking, the plate can be taken down from the fire barrel and the cozy campfire at the Pyron provides for the suitable evening tendency. With a glass of wine or a cool cocktail you can end the evening in relaxed atmosphere .

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