Maitake Tacos

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I meant to share this recipe for Maitake Tacos before we went to the Faroe Islands. Then I didn’t. I made them again this week and decided it was time to share away. They remind me of carnitas minus the meat. Super good, friends!

Typically when I cook with maitake mushrooms I roast them and serve toasted with herbs and pasta or as a side dish with some sort of meat. I was inspired by a recipe that was on my grocery delivery site and voila I have a new favorite taco.

When you cook mistake mushrooms, they will lose their somewhat rubbery texture and start to shred into pieces that are perfect for tacos. I cooked them with fresh orange juice and taco seasoning, before adding some date syrup which gives them a little crispiness. I serve the flavorful mushrooms on corn tortillas with thinly sliced radishes and pickled red onions along with some rich avocado crema.

Recipe:  Maitake Tacos

** 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.