A taco is one of the easiest ways to make a good meal, so when I spotted a new mushroom farmer at the Urban Harvest Saturday market, I knew mushroom tacos were going to be dinner that night. Tucker Family Farm is a regenerative farm that cultivates many varieties, from lion’s mane and oyster mushrooms to morels, right here in Texas.
15 Min
V
Mushroom Tacos
A taco is a great foil for all kinds of meals; top it with eggs, vegetables or even leftover braised meats or curries. Sure, you can pick up salsas and tortillas at the grocery store, or you can make a large batch at home and store them in the freezer. In my home, rotis double as tortillas.
Here’s a recipe for a simple oyster mushroom braise — the addition of tomatoes makes up for the lack of tomato salsa. The oregano from my garden provided an herby zing. Smoosh some avocado on the tortilla, heap on the mushroom mix and top with anything from purple cabbage to a carrot slaw for crunch, and you have tacos for dinner.
A taco is one of the easiest ways to make a good meal, so when I spotted a new mushroom farmer at the Urban Harvest Saturday market, I knew mushroom tacos were going to be dinner that night. Tucker Family Farm is a regenerative farm that cultivates many varieties, from lion’s mane and oyster mushrooms to morels, right here in Texas.
A taco is a great foil for all kinds of meals; top it with eggs, vegetables or even leftover braised meats or curries. Sure, you can pick up salsas and tortillas at the grocery store, or you can make a large batch at home and store them in the freezer. In my home, rotis double as tortillas.
Here’s a recipe for a simple oyster mushroom braise — the addition of tomatoes makes up for the lack of tomato salsa. The oregano from my garden provided an herby zing. Smoosh some avocado on the tortilla, heap on the mushroom mix and top with anything from purple cabbage to a carrot slaw for crunch, and you have tacos for dinner.
Cook Time
15 Minutes
Serves
4
Directions
Step 1
In a large frying pan over high heat, warm the olive oil. Add the cumin seeds and let them pop and sizzle. Within a few seconds, add the mushrooms and the onions. Cook over high to medium heat until the mushrooms and onions soften and reduce in volume.
Step 2
Mince the tomatoes and add them, along with salt, black pepper and serrano pepper.
Step 3
Cook the mushroom mixture until the mushrooms are cooked through and have developed sufficient color. Stir in the oregano.
Step 4
Toss the cabbage with lime juice and a touch of salt.
Step 5
Build the tacos using avocado on the bottom, followed by the mushroom mix, cabbage and herbs on top.
Notes & Variations
- Replace oyster mushrooms with button, cremini, portobello or shiitake mushrooms.
- For a creamy topping, whisk half a cup of drained or thick yogurt with the juice of a lime and a pinch of salt.
Ingredients
Step 1
In a large frying pan over high heat, warm the olive oil. Add the cumin seeds and let them pop and sizzle. Within a few seconds, add the mushrooms and the onions. Cook over high to medium heat until the mushrooms and onions soften and reduce in volume.
Step 2
Mince the tomatoes and add them, along with salt, black pepper and serrano pepper.
Step 3
Cook the mushroom mixture until the mushrooms are cooked through and have developed sufficient color. Stir in the oregano.
Step 4
Toss the cabbage with lime juice and a touch of salt.
Step 5
Build the tacos using avocado on the bottom, followed by the mushroom mix, cabbage and herbs on top.
Notes & Variations
- Replace oyster mushrooms with button, cremini, portobello or shiitake mushrooms.
- For a creamy topping, whisk half a cup of drained or thick yogurt with the juice of a lime and a pinch of salt.
Tags:
15 Min
V
Tags:
15 Min
V
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