portobello mushroom tacos

last week when we were out for dinner, my friend mylee gave me the idea to make mushroom tacos. i liked the idea because my favorite taco recipe, while delicious, is made with beef & very heavy to digest. i like meat, but i hate how i feel after i eat it, so i try not to eat it too often. there’s also the whole bad-for-the-environment factor.  although i must confess that i have this marinating in my fridge right now & everything necessary to make the pulled pork quesadillas i’ve been dreaming about when nathan visits this weekend. despite my meaty ambitions for the week, mylee’s mushroom suggestion got me thinking & i eventually came up with a game plan to make mushroom tacos.

there are three great things about these tacos. first, they can be ready in 20 minutes rather than the 6-8 hours my beef version needs in the slow cooker.  second, these tacos are vegan- & vegetarian-friendly. third, they involve portobello mushrooms. who doesn’t love portobellos? actually i can think of two people–my twin siblings who are freshmen at michigan–but they don’t count because five-year-olds have more sophisticated palates than they do. i guarantee if you’re palate is even slightly more advanced than the twins’, meat will be the last thing on your mind after a bite of these tacos.

-2 tbsp olive oil
-16 oz portobello mushrooms (remove stems), finely chopped
-1 small yellow onion, finely chopped
-1/4 tsp paprika
-1/4 tsp cumin
-1/4 tsp cayenne
-3 tbsp tomato sauce
-1 chipotle pepper in adobo sauce, minced
-3 cloves garlic, minced
-4 tortillas (i love the handmade ones at trader joe’s)

optional topping suggestions: salsa (you know i’m a fiend for mark bittman’s salsa fresca, reprinted here), guacamole or sliced avocados, shredded cheddar, sour cream & a fresh-squeezed lime. i had all of the above on mine & it was heavenly.

1) heat olive oil in a large heavy skillet over medium high heat. add onions, mushrooms & spices (paprika, cumin & cayenne). cook until both vegetables are tender–mushrooms will be brown & onions translucent (about 10 minutes).
2) add tomato sauce & chipotle pepper to the veggie mixture, stirring everything together over medium heat for an additional 5 minutes.
3) add garlic & cook for one or two more minutes before removing mixture from heat. spoon over heated tortillas & prepare to die & go to mushroom heaven.

*this recipe makes 4 servings.

About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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