Meatless Monday just got a lot more delicious with our local mushroom tacos! This outstanding mix cooks up in minutes and can be used for much more than tacos, such as creamy enchiladas, crisp tostadas and spicy fajitas. Add your favorite toppings such as Don Froylan Cotija and De Casa Fresh Salsa to make this your new go to vegetarian meal.
Serves: 4
Difficulty: easy
Prep time: 10 minutes
Cook time: 20 minutes
Diet: GF
Ingredients
8 oz each favorite mushrooms such as Portobello, oyster and shiitakes, sliced
4 T Durant extra virgin olive oil
1 ea Yellow onion, diced
2 T garlic, minced
1 t salt
½ t black pepper
½ t ground cumin
½ t dried oregano
2 t Bend Chipotle Hot Sauce, or to taste
2 t fresh lime juice
½ cup cream
12 De Casa GF corn tortillas
¼ cup cilantro, leaves only
4 oz Don Froylan Cotija, crumbled
1 cup fresh salsa, as desired
1 lime, wedged
Steps
Stem and gill the mushrooms and slice about ¼” thick.
Sauté onion in oil until golden. Add garlic and stir. Add mushrooms, salt, pepper, cumin, oregano and lime juice and cook, stirring, until mushrooms have softened and begin to dry.
Add Bend Hot Sauce and cream and continue to cook, stirring constantly until thickened and cream is absorbed, about 5 min. Taste for seasoning and adjust as needed.
Heat tortillas in a hot skillet a few at a time. Fill with ¼ cup of mushroom mixture and top with cotija and cilantro. Serve with lime wedges and salsa alongside.
