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🍄 Mushroom Tacos
Ingredients
For the Mushroom Mixture
- 1 tablespoon olive oil or vegan butter
- ½ onion sliced
- 4 cloves garlic minced
- 8 ounces sliced mushrooms
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon coriander
For the Chimichurri
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ¼ cup fresh parsley leaves Some stems are OK, but get rid of any large, woody stems.
- ¼ cup fresh cilantro Some stems are OK, but get rid of any large, woody stems.
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 2 cloves garlic
- ½ medium shallot cut into chunks
- ½ Fresno, serrano, or jalapeno pepper
- salt and pepper to taste
For the Tacos
- 8 small tortillas whatever type you like, warmed
- ½ cup shredded cabbage or shredded lettuce or shredded/chopped crunchy veggies of choice
Instructions
Make the mushroom mixture.
- In a large skillet, heat the oil over medium high. When the oil is hot, add the onions and garlic, and cook for 2 to 3 minutes.
- Add the mushrooms, salt, pepper, cumin, coriander, and chili powder to the pan, and cook for a few more minutes, until the mushrooms are tender and most of the liquid has cooked off. The mushrooms will release a lot of liquid while they're cooking, but if they start to stick, you can add small splashes of water, as needed.
Meanwhile, make the chimichurri.
- Combine all of the ingredients in your food processor, except the salt and pepper, and puree until you have a somewhat-smooth mixture. A little bit of texture is totally ok! Season to taste with salt and black pepper, if needed.
Assemble the mushroom tacos.
- Warm your tortillas, if you haven't already. I like the wrap them in a damp paper towel and microwave for about 30 seconds. You can also wrap in foil and warm them in the oven, if you prefer.
- Divide the mushroom mixture and cabbage between the warm tortillas. Top each one with some chimichurri, and serve immediately.
Notes
Traditional chimichurri uses a Fresno pepper, but these can be hard to find. You can substitute a serrano or jalapeno, if you can't find Fresno peppers. You can seed your pepper to reduce the heat level or leave the seeds in for hotter sauce.
You can make the mushroom mixture and the chimichurri up to a day ahead and store separately. When you're ready to eat, warm up the mushrooms on the stovetop or in the microwave, and assemble the tacos as directed.
Mushroom tacos are naturally gluten-free, nut-free, and soy-free as long as you choose a tortilla that is also gluten-free, nut-free, and/or soy-free.
Servings 4 servings
Nutrition
Calories: 371kcal | Carbohydrates: 37g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 751mg | Potassium: 379mg | Fiber: 4g | Sugar: 5g | Vitamin A: 576IU | Vitamin C: 14mg | Calcium: 127mg | Iron: 4mg
