If you're craving a smokey meaty umami meal without the meat these mushroom tacos are going to check the box. We didn't believe it until we made this recipe ourselves (with a few updates on our end). It doesn’t have to be taco Tuesday for you to enjoy this mushroom taco recipe, this is in regular rotation any weeknight (or end) in our kitchen. Prep time is minimal, about 10-15 minutes, depending on toppings, but total time to cook is closer to 30 minutes.
1 cup beer or water
2 tbsp adobo sauce
1 tbsp amino acid or soy sauce
1.5 tsp sugar
1/2 white or red onion
4 cloves garlic
1 tsp liquid smoke (optional)
Dash of kosher salt
Mushroom taco toppings to try (mix it up!)
Avocados or guacamole
Crunchy or soft flour tortillas
Diced tomatoes or pico de gallo
Lime wedges or lime juice
Shredded cheese of your choice
Quick pickled onions
Shredded red cabbage
And whatever else you like!
Chop maitake mushrooms into long, thin slices then add to a pan to sauté over medium-high heat.
Add beer or water, adobo sauce, orange juice, salt, and olive oil. Stir until thoroughly mixed then cover with lid.
Occasionally stir and cook until liquid has evaporated.
Add amino acid or soy sauce, sugar, minced garlic and diced onions. Drizzle with olive oil then sitr.
Continue to cook and stir occasionally until mushrooms develop crispy edges.
Warm tortillas of choice. Serve mushroom taco filling hot and have everyone dive in to build their custom tacos with all the side dish toppings!
*We haven’t tried portobello mushrooms or cremini mushrooms (baby bella) but if you do, please report back! This recipe should be able to accommodate a wide variety of available mushrooms.
Adapted recipe inspired by Good Eggs.