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Smokey Mushroom Tacos




These mushroom tacos are loaded with body and flavor and you will not miss the meat in this dish, I promise. In fact, the spices would work well with ground beef or steak, but it’s unnecessary because the mushrooms are so delicious. I like to use a red onion in this dish because its slightly milder in flavor and doesn’t compete with the mushrooms, it also looks pretty. Combined with bright guacamole and salty creamy cheese, these might just be the perfect taco. I like to serve them with corn tortillas, if you have the ability to heat them up over an open flame that is great but sticking them under the broiler for a closely watched minute would give you the same bitter burnt edges that are so yummy.





What you need:


8 oz mushrooms ( I went with a shiitake, oyster, button blend..but choose whatever you like)

1 small red onion sliced (reserve roughly a tbsp for your guacamole)

olive oil

butter

salt and pepper

2 tsp cumin

1 tsp smoked paprika

1 tsp ancho chili powder

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp dried oregano


Begin by heating a skillet over medium heat and drizzling in 2 tbsp olive oil and 1 tbsp butter. Add your sliced onions and a dash of salt and pepper. Let the onions cook for 5 minutes until they have begun to soften and lose their color. Now add in all of your spices and stir to coat the onions. Add a bit more olive oil if the spices are clumping and try to spread the spices around. Stir for a few more minutes until the aromas of the spices have really come alive. Now add your mushrooms and another tbsp of butter. Stir and coat the mushrooms with the spices. Add a few more sprinkles of salt and pepper and cover with a lid. Lift the lid every 5 minutes or so and stir to make sure the mushrooms aren’t burning. After about 15 minutes the mushrooms should be golden brown and delicious. Serve on tortillas with guacamole, queso fresco or feta cheese, and some sliced radishes, additional cilantro is also welcome. Enjoy!


If you need a quick guacamole recipe this is my go-to.


One ripe avocado (should be almost black in color and give to pressure but not be too squishy)

1 tbsp chopped cilantro

1 tbsp very finely minced onion

freshly squeezed juice from 1/2 a lime or lemon

salt and pepper to taste

Mash avocado and mix everything until well combined with a fork.

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