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.)
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.
Time 25m Yield 4 servings. Number Of Ingredients 13 Steps:
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices., In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
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!
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.
Time 25m Yield 12 mushroom-squash tacos Number Of Ingredients 9 Steps:
In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the white and light green scallion parts, the butternut squash, shiitakes and garlic, and cook until the squash begins to soften, about 3 minutes. Stir in the chili powder and cook 30 seconds. Add 2 cups water and simmer until the vegetables are tender and a thick sauce forms, about 8 minutes. Layer 2 tortillas together to make 12 separate stacks, then divide the mushroom mixture among the tortillas. Top with the dark green scallion parts and the jalapeños. Serve the tacos with the lime wedges.
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.
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.
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.
Yield 4 servings Number Of Ingredients 16 Steps:
Mushrooms: Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn’t be uniform; the thinner strips will get crispier while the thicker ones will remain more meaty.) Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high. Working in batches, fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6-8 minutes. (Reduce heat if mushrooms are crisping too quickly.) Using a slotted spoon, transfer mushrooms to a wire rack or paper-towel-lined baking sheet and let drain. Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed. Tacos: Heat a comal or large skillet over medium. Working in batches, toast tortillas until they begin to inflate, about 2 minutes then turn over and cook on other side until lightly charred in spots, about 2 minutes. Wrap tortillas in a kitchen towel to keep warm until ready to serve. To assemble tacos, spoon mushroom filling down center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.
