Mushroom Tacos

Name: Mushroom Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 tacos, 5 serving(s)
Cuisine: mexican
Ingredients: 1/4 generous cup olive oil or 1/4 vegetable oil; 1 cup generous of diced white onion; 3 fresh serrano peppers (including seeds) or 3 jalapeno chilies, finely chopped (including seeds); 1 1/4 lbs fresh mushrooms, stems trimmed cut into 1 inch pieces (cremini, oyster, shiitake, white, bella, etc. choose one, or blend); 3 medium garlic cloves, finely chopped; 1 1/2 teaspoons kosher salt; 2 tablespoons vegan butter substitute (or real unsalted butter, up to you); 1 tablespoon epazote leaves, finely chopped or 1/4 cup chopped cilantro

⏱ 35 mins 🍽 10 tacos, 5 serving(s) 🌶 mexican 🏷 Vegetable

These vegan mushroom tacos offer a simple yet satisfying filling. Onions, garlic and your choice of fresh chillies are cooked with mushrooms and seasoned with epazote or cilantro. The mixture is ready to pile into warm tortillas for tacos or burritos, or it can be served as a side dish alongside tamales or enchiladas. This adaptable recipe takes just 35 minutes to prepare.

Ingredients

1/4 generous cup olive oil or 1/4 vegetable oil
1 cup generous of diced white onion
3 fresh serrano peppers (including seeds) or 3 jalapeno chilies, finely chopped (including seeds)
1 1/4 lbs fresh mushrooms, stems trimmed cut into 1 inch pieces (cremini, oyster, shiitake, white, bella, etc. choose one, or blend)
3 medium garlic cloves, finely chopped
1 1/2 teaspoons kosher salt
2 tablespoons vegan butter substitute (or real unsalted butter, up to you)
1 tablespoon epazote leaves, finely chopped or 1/4 cup chopped cilantro

Method

Warm the oil in a large, heavy pan. Once it shimmers, introduce the onions, chillies and garlic. Stir often and cook until the onions turn translucent, for about 2 minutes.
Put in the mushrooms and toss thoroughly to coat them in the oil. Cook, stirring now and then, until the mushrooms are tender and have a light brown colour, which takes 12 to 15 minutes. Add the salt and cook for 2 more minutes, then mix in the butter substitute and epazote until the butter has melted. Taste and add more salt if needed.
If using tortillas, serve the mushroom mixture with warmed ones. You can add a favourite topping or present it as a side dish.
For a non-vegan version, consider garnishing with crumbled Queso Fresco or another suitable cheese or cream.
Suggested garnishes include pickled jalapeno chillies, various salsas and avocados.

Nutrition (per serving)

Sodium705300 mg

Recipe details

CategoryVegetable

Cuisinemexican

AuthorMargaret Gandara