PULLED MUSHROOM TACOS WITH SALSA GUILLE

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Pulled Mushroom Tacos With Salsa Guille image

This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.

Provided by Andrea Aliseda

Categories     Dinner     Taco     Mushroom     Garlic     Lime     Paprika     Tortillas     Onion     Avocado     Radish     Cilantro     Vegetarian     Vegan     Soy Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Lunch

Yield 4 servings

Number Of Ingredients 16

Mushrooms:
1 lb. oyster mushrooms, brushed clean
1 cup avocado oil or grapeseed oil
2 large garlic cloves, smashed, peeled
2 large or 4 small dried bay leaves
Zest of 1 small lime
1 tsp. smoked paprika
Kosher salt
Tacos:
8 (6") or 12 (4") corn tortillas
Salsa Guille (see recipe; for serving)
½ medium white onion, finely chopped
1 avocado, sliced or chopped
6 radishes, trimmed, halved if large, thinly sliced
½ cup finely chopped cilantro
1 lime, quartered

Steps:

  • Mushrooms:
  • Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn't be uniform; the thinner strips will get crispier while the thicker ones will remain more meaty.)
  • Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high.
  • Working in batches, fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6-8 minutes. (Reduce heat if mushrooms are crisping too quickly.) Using a slotted spoon, transfer mushrooms to a wire rack or paper-towel-lined baking sheet and let drain.
  • Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed.
  • Tacos:
  • Heat a comal or large skillet over medium. Working in batches, toast tortillas until they begin to inflate, about 2 minutes then turn over and cook on other side until lightly charred in spots, about 2 minutes. Wrap tortillas in a kitchen towel to keep warm until ready to serve.
  • To assemble tacos, spoon mushroom filling down center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.

Ali Saab
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These tacos are delicious and healthy! I will definitely be making them again.


Nathan Kaeter
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I would have liked the mushrooms to be more crispy, but overall the tacos were good.


Rokay Mounir
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These tacos are a great option for a quick and easy weeknight meal.


Yaso Raj
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I'm not a vegan, but I really enjoyed these tacos. They were flavorful and satisfying.


Somapti patwary
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These tacos are a great way to get your kids to eat their vegetables.


Mymensingh Unique Brothers MUB
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I made these tacos for my meat-loving husband and he was surprised at how much he liked them.


riju Islam Official
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The recipe was easy to follow and the tacos turned out great! I'll definitely be making them again.


Aurora Bertolozzi
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I've never been a big fan of mushrooms, but these tacos changed my mind. They were so good!


Njabz Mthimkhulu
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The mushrooms were a bit bland for my taste, but the salsa was delicious.


Rosi Phiri
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I made these tacos for a party and they were a huge success! Everyone loved them.


Noku makhubela
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These tacos were a hit with my family! The mushrooms were flavorful and tender, and the salsa was the perfect accompaniment. We will definitely be making these again.