Mushroom Tacos

mushroom tacosRecently on Hungry in Brooklyn, we were lucky enough to get a lesson in taco making from the very talented Chef Ivan Garcia of Mesa Coyoacan.  Armed with a new confidence in Mexican cooking and a tortilla press, I set out to create the perfect do-it-yourself Mushroom Tacos.  These tacos make a delicious hearty vegetarian meal, and can be made vegan by eliminating the cotija cheese.  Enjoy!

Mushroom Tacos 

  • 8 Homemade Tortillas
  • 2 cups sliced Oyster Mushrooms
  • 2 cups sliced Crimini Mushrooms
  • 2 TBSP olive oil
  • 1 cup sliced onion
  • 4 cloves garlic, minced
  • 2 TBPS epazote, chopped (can substitute cilantro if you can’t find epazote)
  • 2 chipotles in adobo, chopped
  • salt to taste
  • Cotija cheese
  • fresh Pico De Gallo

Saute the garlic and onions until soft.  Add the mushrooms and saute for a few more minutes.  When the mushrooms have softened slightly, add the epazote (or cilantro) and then the chipotles in adobe.  Cook for a few minutes more, and salt to taste.  Fill the taco shells with mushrooms, top with cotija cheese and pico de gallo, and have a tasty taco party!