MUSHROOM TACOS RECIPE BY TASTY
Here's what you need: cremini mushroom, olive oil, onion, garlic, low sodium soy sauce, cumin, chili powder, black pepper, tortilla
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add mushrooms to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
- Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and garlic and sauté until the onion is translucent.
- Add the mushrooms and saute for 8-10 minutes, or until most water has evaporated.
- Add soy sauce, cumin, chili powder and pepper. Sauté for 5 more minutes, or until desired consistency is reached.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, Sugar 3 grams
MUSHROOM TACOS
Take off the meat and turn up the heat with these kicky Mushroom Tacos made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas with your favorite toppings.
Provided by Lauren Allen
Categories Main Course
Time 25m
Number Of Ingredients 17
Steps:
- Use a spoon to scrape off the gills from the portabella mushrooms and slice into long thin pieces.
- In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.
- Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
- Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.
- Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings on top. (See recipe notes for topping ideas.)
Nutrition Facts : Calories 178 kcal, Carbohydrate 21 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Sodium 263 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
MUSHROOM TACOS
Vegetarian Mushroom Tacos. Healthy and flavorful vegan tacos made with tofu and baby bella, shiitake, or oyster mushrooms in a sweet and spicy Asian sauce.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large, deep dutch oven or wok over medium high. Add the chopped tofu "sausage" or chicken/turkey sausage. Cook until brown on all sides, about 5 to 6 minutes. Remove to a plate and set aside.
- Add the remaining 1 tablespoon olive oil. Once hot, add the cabbage, mushrooms, and 1/3 cup water. It will seem like a ridiculous amount of cabbage, but it will cook down significantly. Let cook until the cabbage is tender and the mushrooms are browned, soft, and have given up their liquid, about 15 minutes, stirring often at first so that the cabbage at the bottom of the pan browns but does not burn. If at any point the mixture starts to become dry and stick to the bottom, splash in a little more water as needed.
- Add the garlic, ginger, and white and light green parts of the green onions. Cook, stirring constantly, until very fragrant, about 1 minute.
- Add the sauteed tofu or sausage, rice vinegar, hoisin, soy sauce, chili paste, and remaining 2 tablespoons water. Stir until everything is warmed through and combined. Taste and adjust seasoning as desired. Stir in the peanuts and remove from heat and sprinkle with reserved dark green onions. Pile inside warm tortillas and enjoy hot with a sprinkle of extra peanuts.
Nutrition Facts : ServingSize 1 of 6, about 1 1/3 cups filling, Calories 327 kcal, Carbohydrate 24 g, Protein 25 g, Fat 16 g, SaturatedFat 2 g, Fiber 4 g, Sugar 11 g
MUSHROOM TACOS
Quick, easy vegetarian tacos. I tried to give them a hearty taste with no meat so you can still add salsa, guacamole, and sour cream if you like.
Provided by Martin
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 27m
Yield 3
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
- Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 33.2 g, Fat 11 g, Fiber 5.6 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.2 g
MUSHROOM TACOS
These tacos are the best ever! You can use beef or venison. The mushroom trick helps cut back on meat, and you don't even realize it, making this recipe a much healthier and tasty option.
Provided by Stephen Williams
Categories Main Dish Recipes Taco Recipes
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a saute pan over medium-high heat. Add onions and cook about 3 minutes. Add garlic and cook 2 minutes more. Add venison and mushrooms; saute until venison is cooked through, 5 to 7 minutes more. Season with taco seasoning.
- Toss cabbage, lime juice, cilantro, salt, and pepper together in a bowl.
- Place about 2 tablespoons cabbage mixture onto a tortilla and top with about 2 tablespoons meat mixture. Top with salsa and blue cheese. Repeat with remaining fillings, tortillas, and toppings.
Nutrition Facts : Calories 237.8 calories, Carbohydrate 21.5 g, Cholesterol 45.9 mg, Fat 10.1 g, Fiber 3.2 g, Protein 15.8 g, SaturatedFat 2.4 g, Sodium 596.2 mg, Sugar 4 g
MUSHROOM TACOS
Simple (modified to vegan) tacos made from mushroom, onions, garlic, and your choice of peppers. Piled onto corn or flour tortillas, as a taco, or rolled into a burrito, is how my niece (the Vegan) has been enjoying this dish. The butter was replaced with a vegan alternative, so that she could have her tacos along with the family (Omnivores). I had vegan rice and beans for her as well. May also be used as a side dish with tamales or enchiladas, and such. Found in the book "Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico" By Roberto Santibanez & JJ Goode.
Provided by Margaret Gandara
Categories Vegetable
Time 35m
Yield 10 tacos, 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large heavy pan over high heat. When it shimmers, add the onions, chilies, and garlic. Cook, stirring frequently, until the onions are translucent, about 2 minutes.
- Add the mushroom, toss very well to coat in the oil, and cook, stirring occasionally, until the mushrooms are cooked through and lightly browned, 12 to 15 minutes. Add the salt and cook for 2 more minutes, then stir in the butter and epazote until the butter has melted. Season to taste with additional salt.
- Serve with warmed tortillas, if being used. Add a complimentary, favorite topping, or serve as a side dish.
- If non-vegan, you may use crumbled Queso Fresco, or any complimentary cheese,or cream, as a garnish/topping.
- Garnishes to try: Pickled jalapeno chilies, salsas, avocados, etc.
Nutrition Facts : Calories 41.7, Fat 0.4, SaturatedFat 0.1, Sodium 705.3, Carbohydrate 7.5, Fiber 1.9, Sugar 3.8, Protein 4
MUSHROOM CHICHARRóN TACOS
This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa.
Provided by Jocelyn Ramirez
Categories tacos, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
- Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
- While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.
MUSHROOM AND EGG BREAKFAST TACOS
Breakfast tacos aren't unusual but the rich and flavorful mushroom sauce takes this simple street tacos from ordinary to extraordinary in no time. -Kathleen Gill, Las Vegas, Nevada
Provided by Taste of Home
Categories Breakfast
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a dry nonstick skillet, cook mushrooms over medium heat until reduced in size and starting to brown, 8-10 minutes, stirring occasionally. Add almonds, dried onion and garlic; cook until nuts are toasted and fragrant, 1-2 minutes. Transfer mixture to a blender or food processor. Add oil, salt and pepper; process until smooth. Set aside., Meanwhile, heat butter in same skillet over medium heat. Pour in beaten eggs; cook and stir until eggs are thickened and no liquid egg remains. Divide mushroom puree between tortillas; top with eggs and if desired, tarragon. Fold and serve immediately.
Nutrition Facts : Calories 360 calories, Fat 23g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 468mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 14g protein.
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