Meaty Mushroom Tacos

Introduction

This is a vegetarian taco recipe that will satisfy even the most carnivorous of eaters. Marinating and then roasting the mushrooms adds even more depth to their earthy umami taste and a meatier mouth feel. With a spoonful of salsa, guacamole and cheese on top most people won’t even realize they aren’t full of beef or pork. 

If you don’t have time to let the mushrooms marinade, the recipe will still work fine and taste delicious. But the longer they sit in the spice mix the more flavourful they become. 

Substitution: We think oyster and shitake mushrooms have more flavour than brown or white mushrooms, but feel free to use just about any fungi.

Ingredients

5 cups oyster and shitake mushrooms, sliced into bite size pieces

1 red onion, cut into thin slices

2 Tb avocado oil

1 Tb fresh lime juice

2 t garlic powder

2 t cumin

2 t maple syrup

1 t oregano

1 t tajin Mexican spice (optional)

1/2 t salt

6 corn tortillas

Directions

1. Cut mushrooms and onion.

2. To a big bowl add avocado oil, lime juice, garlic powder, cumin, maple syrup, oregano, tajin and salt. Stir to mix well.

3. Add mushrooms and onions to marinade and toss until everything is well coated. Let rest for 30 minutes to an hour.

4. Pre-heat oven to 375.

5. Cover a cookie sheet with parchment paper. Spread mushroom mix evenly across the sheet. 

6. Cook on Convection Bake, if possible, for 25 minutes, turning mushrooms after 15 minutes.

7. With five minutes remaining, warm tortillas, one by one, in a warm frying pan or in a microwave. 

8. Add a spoonful of mushrooms to each tortilla and add your favourite taco toppings: chunks of avocado, guacamole, salsa, adobe sauce, cheese and slaw.