Marinated Mushroom Tacos Recipe With Cabbage Slaw
Written by MasterClass
Last updated: Apr 29, 2022 • 2 min read
Make mushroom tacos for a meaty, satisfying weeknight dinner vegetarians and meat-eaters can enjoy.
Learn From the Best
What Are Mushroom Tacos?
Mushroom tacos are a meatless take on a classic handheld Mexican dish, consisting of a flavorful mushroom filling in warm flour or corn tortillas. Cooks traditionally serve tacos topped off with a sprinkle of cilantro, finely chopped white or red onion, a spritz of a lime wedge, a wedge of avocado, a dollop of guacamole, pico de gallo, or doused in salsa verde or salsa roja.
What Type of Mushrooms Work Best for Tacos?
There are several varieties of mushrooms you can use to make tacos. Consider the following types of mushrooms:
- 1. Oyster mushroom: Oven-roast oyster mushrooms with olive oil until golden brown, crispy, and slightly chewy, then stuff them into tortillas or taco shells and top with minced white onion, cilantro, lime juice, and radish for a superb vegan meal.
- 2. Portobello mushroom: The meaty texture of this large brown mushroom makes it a great meat substitute. Swap meat patties and ground meat with portobello mushrooms to make burgers and tacos.
- 3. King oyster (king trumpet mushroom): King oysters have a thick, white stem that is edible. You can slice these mushrooms into medallions and sauté or slice them vertically to grill and roast.
- 4. Button or white mushroom: This entry-level mushroom is the most common and mildest-tasting mushroom in most grocery stores. Less intensely flavored than wild mushrooms, they can be sliced up and used as taco filling, eaten raw or cooked, and tossed in salads.
- 5. Cremini (baby bella mushroom): A cremini is a young portobello mushroom that is light brown and more flavorful than button mushrooms. You can substitute creminis for any recipes using button mushrooms.
Mushroom Taco Recipe With Cabbage Slaw
makes
6 tacosprep time
30 mintotal time
50 mincook time
20 minIngredients
- 1
In a large bowl, whisk together the chipotle paste, kosher salt, black pepper, chili powder, smoked paprika, cumin, oregano, coriander, olive oil, garlic, soy sauce, lime juice, and orange juice. Add the mushrooms and toss to coat. Set aside to marinate, tossing occasionally, at least 30 minutes.
- 2
In a medium bowl, combine the cabbage, red onion, jalapeño, apple cider vinegar, olive oil, and salt; toss to coat and set aside.
- 3
Heat a large skillet over medium-high heat. Add the mushrooms in a single layer and sauté, undisturbed, until deeply browned on bottom, about 10 minutes. Flip the mushrooms and cook, undisturbed, until mushrooms are cooked through and browned on both sides, about 10 minutes more.
- 4
Cut the mushrooms into ½-inch thick slices. Divide the mushrooms evenly among warm tortillas and top with cabbage slaw. Garnish with avocado and cilantro. Drizzle with crema and sprinkle with cheese, if using. Serve lime wedges alongside for squeezing over the top and your favorite hot sauce for drizzling.
Note: Total time does not include 30 minutes of inactive time.
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