Mushroom Tacos are exquisite tacos made with sautéed cremini mushrooms, onions, and jalapenos, prepared on two hot corn tortillas. Who said tacos need meat? Its one of my favorite dishes to prepare. My husband and I fell in love with these Vegan Mushroom tacos while staying at The Stanford Inn in Mendocino, Ca., where I took my first cooking class with my friend Chef Wisteria.
This recipe is ideal for anyone that loves Mexican food or just wants to prepare a quick and full-flavored substantial meal. You’ll find that this easy meal will pleasantly surprise you, and you will find that the recipe couldn’t be easier to put together. The cremini mushrooms replace the meat with which conserves the rich texture while giving the vegan mushroom tacos a unique earthy taste. The jalapeños also play an important role as they provide the rich zesty Mexican flavoring that I love.
I use corn tortillas for the base of my tacos. Lightly grill them or heat them, and fill them up with this mushroom mixture. You’ll be surprised at how filling they are as well. Let’s not overlook the nutritional value in this dish, since mushrooms are full of vitamin D, which helps your body absorb calcium to build and maintain strong bones.
- 10 Cremini mushrooms, small dice
- 1 yellow onion, small dice
- 1 jalapeno, small dice
- 1 tsp salt
- ½ pepper
- 1 Tbsp. olive oil
- Sauté onion and jalapeno with olive oil and salt until onion is browned
- Add mushrooms and pepper.
- Sauté on high heat until mushrooms is browned. *Minimize stirring so mushrooms can brown.
- Reheat in cast iron skillet with small amount of oil.
- Warm two corn tortillas.
- Serve with fresh Pico de gallo, soy sour cream, and shredded cabbage.