This year I started marinating and roasting mushrooms for the first time. The result is incredible! They absorb flavor like little sponges and when roasted at a high heat in the oven, they get deeply crispy. These mushroom tacos have been a staple dinner at my house all year and I thought it was time to share the goodness. A simple slaw of thinly sliced cabbage, cilantro and carrots lightly dressed in lime juice, hot sauce and a bit of oil makes the perfect counterpoint for the crispy, earthy mushrooms. I usually eat mine with sour cream and I'll add in black beans for a protein boost. You can add a fried egg in the morning for an epic breakfast taco, you can really take these tacos in whatever direction you want to go!
10 small corn tortillas, warmed on a cast iron skilled until pliant
1/2 cup sour cream (optional)
1 cup cooked beans
1 ripe avocado sliced
1/2 cup queso fresco
Directions
For the Mushrooms
Preheat the oven to 400F
In a small bowl combine the oil, garlic, lime juice and chili sauce and mix well to combine.
Clean the mushrooms and if they are very large, cut them in half. They will shrink down so don't worry about chopping them up.
Toss the clean mushrooms in the marinade and let them sit for at least 10 minutes.
Place the mushrooms on a sheet tray, do not crowd them, give them plenty of room. Sprinkle the salt over them evenly.
Roast for 10 minutes, turn with a metal spatula, making sure to scrape them off of the pan to keep all of the crispness on the mushrooms.
Roast for another 10-15 minutes until they are nice and golden and crispy.
For the Slaw
In a large bowl, combine the lime juice, chili sauce, oil, salt and garlic and mix well.
Toss the cabbage and carrots in the dressing, massaging with your hands as you do. Taste to adjust the seasoning. Feel free to add more chili sauce if you like it spicy! Top with fresh cilantro.
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