This is the second recipe that was inspired with thanks to my co-worker Anna. She told me how she had made some lentil mushroom tacos for dinner and they were really good. The recipe came from Sprouted Kitchen.
Mushroom tacos? Hmmm. Not something I have ever made before, but it sounds like there is a lot of potential for deliciousness. Don’t you agree? Well, not if you hate mushrooms. And, it seems a lot of people have a beef with mushrooms. I know I used to be one of them. Speaking of beef I know most people are used to making tacos with ground beef. When I was a kid I loved tacos (ground beef and a package of old El Paso seasoning). I remember loving tacos night and the days they served tacos for lunch at daycare.
I checked out the recipe, and then explored the web for other variations on mushroom tacos. I decided to do what I usually do, and make up my own recipe. However, the recipe that inspired me the most is this one found on the PBS food website. I decided not to use lentils this time around, however, I will definitely give the Sprouted Kitchen recipe a try soon. I just wanted to have a recipe of my own to share.
I really hope that you non mushroom people give this one a try. There are so many different types of mushrooms and much depends on how they are prepared. I know because I used to be a mushroom hater. So, trust me. There is so much flavour in this mushroom taco filling that you won’t even realize you are eating mushrooms.
In the picture you will notice that there is a fresh chunky salsa on top of the mushroom filling. I have omitted the salsa from the recipe, because while it is delicious, I think that the tacos are better without it. The taste of the mushroom filling was so good and the salsa took away from that. I included salsa as a optional topping but I would opt for a pureed salsa and simply drizzle a little bit on top if you do decide to use a salsa. Another idea would be to simply top with some fresh cilantro and a little squeeze of lime juice.
Spicy Mushroom Taco Recipe
Serves 2 (approximately 6 soft tacos)
3 tbsp coconut oil
1 medium red onion, cut in half and then thinly sliced
2 cloves garlic, finely chopped or grated
6 king oyster mushrooms, sliced into thin strips 1-2 inches long
8 decent sized shitake mushrooms, cut in halves or quarters
1/2 teaspoon sea salt
1 small dried red chili, chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle
1 teaspoon cacao powder
2 teaspoons apple cider vinegar
8-10 cherry tomatoes, cut in quarters (you can substitute a regular tomato if need be)
1 large carrot, peeled and grated
6-8 small corn tortillas, heated through in a pan
Guacamole-Find recipe below (or Avocado If you are short on time)
note: this makes more guacamole than you will need for the tacos so enjoy as a pre meal snack
2 avocados, pitted and peel removed
1-2 tablespoons chopped cilantro
1/8 cup finely chopped shallot
juice of 1/2 lime
salt and pepper to taste
optional: a few chopped cherry tomatoes
To prepare the guacamole simply mash the avocados in a bowl with the other ingredients.
1. Heat a large frying pan to medium and 2 tablespoons of coconut oil. Add the onion and cook until they start to caramelize. Stir regularly. Should take about 15 minutes.
2. Add the chili pepper, cumin, chipotle, cacao powder and salt. Stir to mix for about 30 seconds.
4. Add the mushrooms. Mix well so that they are all coated. Add another tablespoon of coconut oil when yo think it needs it. Sauté until the mushrooms are nice and brown. About 10-15 minutes.
5. Add the chopped cherry tomatoes and cook for another 5 minutes of so. Season with salt and pepper to taste.
To Assemble tacos (see pictures of sequence above)
Start with a warm tortilla laying flat. Spoon some guacamole into the middle or simply mash a quarter of an avocado.
Cover with a little grated carrot.
Then cover with some of the mushroom filling. Repeat.
Optional: Top with fresh salsa, or fresh cilantro, and a squeeze of lime.
note: Avoid the temptation to overfill the taco as it will be difficult and messy to eat
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