Maitake Tacos

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I meant to share this Maitake Taco recipe before our Faroe Islands trip… and then life happened. I made them again this week and figured, why wait any longer? Think carnitas… minus the meat. Seriously, super good, friends!

I usually roast maitake mushrooms and serve them with herbs and pasta or alongside some meat. But this week, I was inspired by a recipe I spotted on my grocery delivery site… and voilà! A new favorite taco was born.

When you cook maitake mushrooms, they lose their slightly rubbery texture and start to shred into pieces that are perfect for tacos. I sauté them with fresh orange juice and taco seasoning, then finish with a touch of date syrup for a little crispy sweetness. I serve these flavorful mushrooms on corn tortillas with thinly sliced radishes, pickled red onions, and a rich, creamy avocado crema.

 

Recipe:  Maitake Tacos 

(working on a new option to print recipes – the other isn’t working so great.  just copy and paste into a word document and then print)

** serves 2 – (3 tacos each)

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup thinly sliced yellow onion
• 1 1/2 teaspoons fresh garlic, minced
• 10 ounces maitake mushrooms, separated into bite-size pieces
• 2 teaspoons taco seasoning
• 1/4 cup fresh orange juice
• 2 tablespoons water
• kosher salt to taste
• black pepper to taste
• 1 tablespoon date syrup
• cilantro, handful, roughly chopped
• 1/2 lime
• 1 avocado
• 1 cup whole fat sour cream
• 1 lime juiced
• 1 teaspoon ground cumin
• kosher salt to taste
• thinly sliced radishes, to serve with *optional
• pickled red onions, to serve with *optional
• precooked black beans, *optional

How To:

1. Place a large frying pan over medium-low heat and add the olive oil along with the onion. Stir and cook for 2 minutes. Add the garlic and stir for another minute.
2. Add the mushrooms, stir to mix the ingredients and then cook over medium-low heat for 3 minutes. Add the taco seasoning, orange juice, and water. Bring to a simmer, lower the heat to a very low simmer and cook, stirring often until the mushrooms are tender and the liquid has mostly evaporated.
3. Add the date syrup, stir and cook until the edges of the mushrooms are slightly crispy; about 3 – 5 minutes. Season to taste with salt and pepper.
4. Place the cilantro into a small bowl and add 1/2 of a lime juiced. Stir and set aside.
5. Place the avocado along with the sour cream, cumin, and juice from 1 lime into a small bowl and mix well to make the avocado crema smooth.
6. Warm the tortillas.
7. To serve, place a taco on a plate add some mushrooms, radishes, cilantro mixture, onions, and avocado crema.
8. Eat.