Mexican Mushroom Taco Recipe

Mushroom Tacos Tastes Better from Scratch

WEBJul 13, 2023 · Cook Vegetables: In a large skillet, heat oil over medium heat. Sauté the onion and jalapeños for 5 minutes, then toss in the garlic …

1. Use a spoon to scrape off the gills from the portabella mushrooms and slice into long thin pieces.
2. 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.
3. Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
4. Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.

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Mushroom Tacos The BEST Vegetarian Taco Recipe

WEBDec 14, 2018 · Heat 1 tablespoon oil in a large, deep dutch oven or wok over medium high. Add the chopped tofu “sausage” or chicken/turkey …

1. 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.
2. 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.
3. Add the garlic, ginger, and white and light green parts of the green onions. Cook, stirring constantly, until very fragrant, about 1 minute.
4. 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.

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