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Mexican Mushroom Recipe

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Adobo Mushroom Tacos Recipe | Bon Appétit

Meaty mushrooms get spiced to perfection and roasted until crisp before they’re tucked into warm corn tortillas.

Provided by: EasyRecipesCooking.com

Yield: 4 servings

Ingredients:

1 lb. mixed mushrooms (such as chanterelle, oyster and/or crimini), coarsely chopped
2 Tbsp. avocado oil or vegetable oil
2 Tbsp. fresh lime juice
1 Tbsp. dried oregano
1 Tbsp. onion powder
2 tsp. garlic powder
2 tsp. ground cumin
2 tsp. coconut sugar or organic cane sugar
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
½ tsp. cayenne pepper
Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

Steps:

  • Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.
  • Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.

Champiñones a la Mexicana - Maricruz Avalos Kitchen Blog

Delicious sautée champignon mushrooms with tomatoes, onions, and chilies make the perfect Mexican side dish. Naturally vegan and gluten-free!

Provided by: EasyRecipesCooking.com

Categories: side dish

Total time: 25 minutes

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 4

Ingredients:

1.5 lb champignon mushrooms (cleaned and sliced)
3 medium tomatoes (diced)
1 medium onion (diced)
jalapeños or serrano peppers (chopped, as much as you want)
small bunch of parsley
1 garlic clove (minced)
3 Tbsp extra virgin olive oil (or the oil you prefer)
salt and pepper (to taste)

Steps:

  • Heat up the olive oil over medium heat in a pan.
  • Add onions and sautée for 2 minutes, then add chili peppers and sautée one more minute.
  • Stir in garlic and allow to cook until fragrant.
  • Add tomatoes, season with salt and pepper, and cook while stirring constantly until tomatoes release their juices.
  • Mix in the mushrooms and cover the pan.
  • Set the heat over medium-low and cook for about 8 minutes, mixing from time to time until mushrooms are tender.
  • Uncover the pan and allow the mixture to cook for an extra minute or until most of the juices are gone (read notes).
  • Adjust salt and pepper to taste, remove the pan from the heat.
  • Mix in chopped parsley and serve.

Nutrition Facts:

Calories 161 kcal, CarbohydrateContent 12 g, ProteinContent 7 g, FatContent 11 g, SaturatedFatContent 2 g, SodiumContent 597 mg, FiberContent 4 g, SugarContent 7 g, UnsaturatedFatContent 9 g, ServingSize 1 serving

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