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Home » Vegan Recipes » Dinner » Mushroom Tacos

September 18, 2014

Mushroom Tacos

POSTED BY: ERIN WYSOCARSKI | UPDATED ON: SEPTEMBER 18, 2014 | 59 COMMENTS

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Taco de Hongos (Mushroom Tacos)

This is my seventh VeganMoFo post for 2014, and is part of Chef Jason Wyrick’s Vegan Tacos blog tour.

I love it when a cookbook practically oozes excitement, expertise and enthusiasm for its subject, and Vegan Tacos by Chef Jason Wyrick does just that. His passion for this classic staple of Mexican street food is infectious, and VT is beautifully executed with snippets of taco history, ingredients and techniques nestled between tons of carefully researched and creative taco recipes.

I love tacos, but trying to order vegan tacos in a restaurant can be hit or miss. Sometimes the beans are soaked in lard or pork and sometimes there is nothing notably creative about vegan options offered on the menu. Because of this, I prefer to make my own tacos at home, but it’s easy to get into a taco rut.

Taco de Hongos (Mushroom Tacos)

This is why Vegan Tacos has already become a well-used part of my cookbook collection even though it’s only been out for less than a month. My favorite recipe so far has been Jason’s mushroom tacos (see recipe below). I love how oyster, cremini and shiitake mushrooms are carefully layered to create a richly textured taco that offers an unexpected and complex pop of flavor and smells absolutely amazing once assembled. I also love that these are so simple to throw together in just a few steps.

Hungry for more? Want a chance to win your own copy of this taco-ey tome? Lucky for you, the kind folks over at Vegan Heritage Press have kindly offered to give away one free copy of Vegan Tacos through this post!

Taco de Hongos (Mushroom Tacos)

To enter, just leave in the comments section below your favorite taco filling. If you’d like, also share this post on facebook, pinterest, twitter or instagram and tell me you did in a separate comment for a bonus chance to win! I’ll randomly draw a winner on September 25. Shipping is limited to US only, and please leave your email or some way to contact you in case your comment is drawn as the winner. Good luck!

Congrats to Amey, winner of this giveaway … thanks to all who entered!

Taco de Hongos (Mushroom Tacos)

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Taco de Hongos (Mushroom Tacos)

Mushroom Tacos (Tacos de Hongos)


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  • Author: Jason Wyrick
  • Yield: 6 tacos
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Description

From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.

The mixed mushrooms are the stars of this taco, so I leave them fairly unadorned so their flavors can shine. Oyster mushrooms give the taco a heavily browned flavor; the shiitakes add earthiness; and the creminis a sort of mellowness, all working together to provide a complex flavor in every bite.

The taco is topped off with roasted habanero sour cream for a piquant bite. For less bite, omit the habanero. These tacos can be a little light, so I sometimes add a cup of cooked black beans at the end of the recipe to make the filling heartier.


Ingredients

the filling

  • 1 guajillo chile (to make guajillo powder) or 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • 4 cups oyster mushrooms, chopped into big 2-inch pieces
  • 10 to 12 small fresh shiitake mushrooms, stems removed and cut in half
  • 10 to 12 cremini mushrooms, quartered
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons chopped epazote, optional
  • 3/4 teaspoon salt

the tortillas

  • 6 (5 to 6-inch) corn tortillas

the toppings

  • 1 cup vegan sour cream or cashew cream
  • 1 roasted habanero, optional
  • raw pine nuts

Instructions

  1. Heat a dry skillet over a medium heat. Add the guajillo and toast it for 30 seconds on each side. Use a spatula to press it flat on the skillet to maximize the area that gets toasted. Remove the stem. Grind it into powder and set aside.
  2. Heat the oil in a large skillet over high heat. Stir in the oyster mushrooms only, then let them cook for 1 to 2 minutes until they begin to brown. Stir again, and let them sit again. Continue to do this until they are greatly reduced in size and heavily browned and crispy. This will take 10 to 12 minutes. Turn the heat down to medium. Add the shiitakes and cremini mushrooms. Sauté until soft. Add the garlic, epazote, if using, reserved guajillo powder, and salt and sauté another 2 minutes. Remove the pan from the heat.
  3. In a blender or food processor puree the roasted habanero, if using, with the sour cream and transfer to a bowl. Warm the tortillas. Fill each taco with the mushrooms, then top with the sour cream or cashew cream, and finish them off with a sprinkle of pine nuts.

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Taco de Hongos (Mushroom Tacos)

2014 Vegan MoFo logo

Filed Under: Dinner, Mushroom Recipes, Sandwiches and Wraps, Vegan Recipes, Vegan Umami

Filed Under: Dinner Mushroom Recipes Sandwiches and Wraps Vegan Recipes Vegan Umami

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Hi! I'm Erin and this is Jeff. I love creating vegan recipes for those who love to cook and eat, and Jeff enjoys photographing them. We're so glad you're here!

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Comments

  1. Elle says

    September 25, 2014 at 8:31 am

    Hopefully my entry isn't too late! My favourite taco filling is TVP (reconstituted in vegan 'beef' broth) sauteed with onions, mushrooms and a smokey, spicy homemade taco seasoning. I then partially fill hard-shell tacos with this mixture and add chopped tomatoes, chopped avocado, lettuce (or baby spinach), chopped coriander and homemade sour cream. Occasionally I'll also add a little cheese below the 'mince' layer so it melts. I know it's not authentic but what can you expect from an Australian? 🙂 I know you can't ship overseas so if I win I'd have it shipped to a friend in the US.

    Reply
  2. Royce Blackwood says

    September 25, 2014 at 7:04 am

    Avacado!

    Reply
  3. createspeace says

    September 25, 2014 at 2:42 am

    Refried beans made with pink beans, onions, guacamole and hot sauce. Mmmmm.

    Reply
  4. krissy zaier says

    September 25, 2014 at 12:50 am

    soyrizo and blackbeans

    Reply
  5. Karen Delaney says

    September 24, 2014 at 2:42 pm

    Tweeted at https://twitter.com/KDFF/status/514786862460715008

    Reply
  6. Karen Delaney says

    September 24, 2014 at 2:41 pm

    Pinned at http://www.pinterest.com/pin/67202219414957034/

    Reply
  7. Karen Delaney says

    September 24, 2014 at 2:40 pm

    FB share at https://www.facebook.com/karen.g.delaney/posts/10203268683854158

    Reply
  8. Karen Delaney says

    September 24, 2014 at 2:38 pm

    I like making my own re-fried beans using Anasazi beans

    Reply
  9. Glo says

    September 24, 2014 at 1:03 pm

    I love an imitation ground beef mixed with refried beans…. ummmm making me hungry with all these pictures and comments.

    Reply
  10. Terri Cole says

    September 23, 2014 at 7:01 pm

    I shared on Facebook. https://www.facebook.com/terri.j.cole.1/posts/10204850910821949

    Reply
  11. Terri Cole says

    September 23, 2014 at 7:00 pm

    Roasted sweet potatoes and poblano peppers make a seriously tasty taco! Thanks for the giveaway.

    gaia at cinci dot rr dot com

    Reply
  12. Lizzie Bordello says

    September 22, 2014 at 7:44 pm

    Basil/lime baked tofu, broccoli slaw, and avocado!

    Reply
  13. Book and Cat Librarian says

    September 22, 2014 at 1:34 am

    Lettuce, soy chorizo, guacamole, and salsa!

    Reply
  14. Beth says

    September 22, 2014 at 12:40 am

    Black beans, roasted sweet potato and avocado/guacamole! Thanks for doing the giveaway! 🙂

    Reply
  15. Elizabeth says

    September 21, 2014 at 9:57 pm

    My favorite taco fillings are refried pintos, a fresh salsa made with perfectly ripe home grown tomatoes, and guacamole.

    Reply
  16. Melissa says

    September 21, 2014 at 2:05 pm

    My favorite taco filling is quinoa and tempeh chorizo topped with lettuce and a lovely guacamole.

    Reply
  17. Jenny says

    September 21, 2014 at 1:55 am

    My favorite taco filling is the tempeh taco recipe from Vegan Vittles.

    Reply
  18. Anonymous says

    September 20, 2014 at 11:17 pm

    avocado, vegan chorizo, cashew cream, kiwi salsa!

    Reply
  19. S.K. Mora says

    September 20, 2014 at 9:36 pm

    guacamole and salsa with a little kick.

    Reply
  20. Ruby S says

    September 20, 2014 at 8:07 pm

    my favorite has been anaheim peppers, squash blossom, and Epazote However, I have not seen this book, and hoping it will broaden my horizons.

    Reply
  21. Jennan the Librarian says

    September 20, 2014 at 7:55 pm

    Avocados, soy chorizo, roasted peppers and onions.

    Reply
  22. Kelly @ Nosh and Nourish says

    September 20, 2014 at 7:33 pm

    My tacos MUST have guac!!!!

    Reply
  23. thevioletfern.com says

    September 20, 2014 at 2:44 pm

    Oh yum! This recipe looks divine. My favorite is newly discovered Rancho Gordo heirloom beans cooked in a crock for a day, then dolloped on tortillas with cabbage and raw onion and a dash of hot sauce and Vegan sour cream. Great, now I'm hungry!

    Reply
  24. MonsterAteMy says

    September 20, 2014 at 1:11 pm

    Some kind of mashed beans, but the rest is variable.

    Reply
  25. Naama L says

    September 20, 2014 at 12:36 pm

    I love nopales, onion, potato and green peppers on corn tortillas.. nom nom!

    Reply
  26. Alina says

    September 20, 2014 at 1:20 am

    I also shared on Facebook!

    Reply
  27. Alina says

    September 20, 2014 at 1:19 am

    I love lentils in my tacos! I simply adore mushrooms! I will have to try this recipe! Good Luck to All!

    Reply
  28. Amey says

    September 20, 2014 at 1:12 am

    oh man! I am entering every giveaway I can find online for this book – it sounds so amazing. My favorite taco filling is always something pretty simple – like beans and zucchini or something like that. I like it when there are just a couple of dominant flavors and some spices to compliment them.

    Reply
  29. Anonymous says

    September 20, 2014 at 12:46 am

    Jackfruit tacos, yum!

    Reply
  30. Ashley says

    September 19, 2014 at 7:41 pm

    I love Beyond Meat's new crumbles…they make a wonderful taco filling! Thanks for the wonderful giveaway 🙂

    Reply
  31. Jacky DLT says

    September 19, 2014 at 6:01 pm

    I also shared this on Facebook.

    Reply
  32. Jacky DLT says

    September 19, 2014 at 6:00 pm

    Seitan, mushrooms, corn, and lime juice! Isa-inspired.

    Reply
  33. Aimee B. says

    September 19, 2014 at 4:49 pm

    I absolutely have to have avocado in my tacos. 🙂

    Reply
  34. Jessica Caneal says

    September 19, 2014 at 3:07 pm

    Chickpeas!

    Reply
  35. Jessica del Pielago says

    September 19, 2014 at 2:49 pm

    I shared this on twitter and I liked it on Facebook ?

    Reply
  36. Eve-Marie Williams says

    September 19, 2014 at 2:34 pm

    Grilled portobello Mushrooms, bell peppers, onions, avocado, lettuce, salsa, and cashew sour cream!

    Reply
  37. Jessica del Pielago says

    September 19, 2014 at 2:34 pm

    My favorite taco filling is mushroom with homemade refried beans, pico de gallo and guacamole. This book looks amazing?!!!

    Reply
  38. Jennifer says

    September 19, 2014 at 1:10 pm

    These look amazing! I wish I had that taco book, because like you said, sometimes it is easy to get into a taco rut. I just recently baked tofu with tomatillos and made the yummiest taco filling. It is great because the tomatillos get caramelized. Simply amazing.

    Reply
  39. Lani says

    September 19, 2014 at 12:17 pm

    fascinating new take on how to make vegan foods the queen and king of eating…

    Reply
  40. farmersmarketvegan says

    September 19, 2014 at 12:12 pm

    Shredded BBQ seitan, guacamole, and melted daiya cheese!

    Reply
  41. Corrine Greenfield says

    September 19, 2014 at 5:55 am

    Grilled onions and mushrooms!

    Reply
  42. Amanda J says

    September 19, 2014 at 4:15 am

    Roasted chickpea tacos! I drain & rinse a can of chickpeas, roll 'em in taco seasoning, and bake until crispy.

    Reply
  43. Lili Hastings says

    September 19, 2014 at 2:09 am

    Hi I love beans, sautéed peppers and onions, pico de gallo, gauc or fresh avocado, daiya cheddar or pepper jack, blk olives and tons of fresh shredded romaine. I have also recently tried the feisty flavor of beyond meat which is amazing.

    Reply
  44. Lydia Claire says

    September 19, 2014 at 1:55 am

    For easy tacos I like to use Beyond Meat Feisty crumbles with Daiya Pepperjack cheese and all the regular additions.

    Reply
  45. EVA says

    September 19, 2014 at 1:31 am

    I AM SALIVATING AT THESE PICTURES SO BADLY. Lucky thing I bought a pack of mushrooms at the store today. The universe, it knew.
    My favorite taco filling….does an almond butter and banana taco count?
    If it must be savory, then I loke a lil' TVP simmered in medium heat salsa with a big glob of spicy black bean dip and nutrtional yeast. MMMF.

    eva_and_natalie@yahoo.com

    Reply
  46. Jane Fleming says

    September 19, 2014 at 1:15 am

    I love refried pinto means, daiya shredded cheese, vegan sour cream and guacomole. The basics.

    Reply
  47. Ali K says

    September 19, 2014 at 12:56 am

    I love crispy potatoes as a filling. Yum.

    Reply
  48. sarahhhhhh says

    September 19, 2014 at 12:25 am

    mushrooms and lentils!

    Reply
  49. Randi (laughfrodisiac) says

    September 18, 2014 at 11:12 pm

    Oh wow this looks amazing! Thanks for the recipe! Mushrooms are my favorite food so mushroom tacos are my fave tacos!

    Reply
  50. Rebecca says

    September 18, 2014 at 9:26 pm

    I'm a bit fan of lentil walnut meat
    BeccaMFerguson@hotmail.com

    Reply
  51. Hardy Party says

    September 18, 2014 at 9:05 pm

    I've shard this on Pinterest on my mexican board, and the Vegan community board.

    Reply
  52. Hardy Party says

    September 18, 2014 at 9:05 pm

    My favorite taco filling is lentils.

    Reply
  53. Sophia says

    September 18, 2014 at 3:01 pm

    My favorite taco fillings are definitely heavily spiced beans and mushrooms.

    Reply
  54. charj says

    September 18, 2014 at 2:46 pm

    My favorite taco filling is seitan, beans and avocado

    Reply
  55. cattywompus says

    September 18, 2014 at 6:40 pm

    I shared this on Pinterest on my vegan treats board too.

    Reply
  56. Julia Arnold says

    September 18, 2014 at 4:23 pm

    This looks fantastic, as usual. I always look forward to your beautiful posts. And I cannot WAIT to get my hands on that book!

    Taco Tuesdays are practiced religiously in our home. We don't eat processed food much at all, but an Earth Fare recently opened in our city, so I procured some Beyond Meat Feisty Crumbles to try. Man, were they good. My guys were thrilled. We did double decker style, soft flour tortilla slathered in refried beans, cradling a crunchy corn shell filled with the not-too-spicy crumbles, topped with some freshly shredded cold iceberg, a little Daiya, a little tofutti sour cream, and some Valentina hot sauce. Delicious!

    Reply
  57. Shannon says

    September 18, 2014 at 2:50 pm

    Black beans & guacamole are my favorite taco filling… but I definitely need to get out of my taco rut 🙂 thanks for offering the giveaway!

    Reply
  58. Michelle says

    September 18, 2014 at 2:44 pm

    Beautiful photos! I love black beans, mushrooms, onions, daiya cheddar, a bit of salsa, and some homemade guac on my tacos.

    Reply
  59. Ben says

    September 18, 2014 at 2:17 pm

    Seitan is my favorite taco filling

    Reply

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Hi, I'm Erin!

Welcome to my little corner of the internet where I whip up delicious vegan dishes that feature vegan seafood, comforting classics, and crave-worthy umami flavors. You'll discover fresh and creative recipes here—all made with plants!

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