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.
** serves 2 – (3 tacos each)
- 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
- 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.
- 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.
- 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.
- Place the cilantro into a small bowl and add 1/2 of a lime juiced. Stir and set aside.
- 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.
- Warm the tortillas.
- To serve, place a taco on a plate add some mushrooms, radishes, cilantro mixture, onions, and avocado crema.