Mushroom Adobo
Total Time: 50 min
Active Time: 25 min
Cooking Schedule
| Prep | 20min | |||
|---|---|---|---|---|
| Active Cooking | 5min | |||
| Passive Cooking | 25 min |
Equipment
large mixing bowl
blender or immersion blender
large sheet tray
large container or ziplock bags for marinading
sharp chef's knife
cutting board
Ingredients and Prep
| Ingredient | Amount | Prep |
|---|---|---|
| mixed mushrooms (crimini, oyster, king trumpet, etc.) | 2 lbs | chopped/sliced into bite sized pieces and placed into large mixing bowl |
| olive oil | 2 tbsp | measured and placed into large mixing bowl |
| lime juice | 2 tbsp | measured and placed into large mixing bowl |
| garlic | 4 cloves | measured and placed into large mixing bowl |
| dried oregano/td> | 1 tbsp | measured and placed into large mixing bowl |
| onion powder | 1 tbsp | measured and placed into large mixing bowl |
| ground cumin | 1 tsp | measured and placed into large mixing bowl |
| sugar (white, brown, coconut, or palm) | 2 tsp | measured and placed into large mixing bowl |
| salt | 2 tsp | measured and placed into large mixing bowl |
| chipotles in adobo | one 7oz can | pureed using an immersion blender and set aside |
Cooking Instructions
Step 1 (20min) Prep ingredients according to ingredients list.
Step 2 (1 min)Preheat and oven to 400F/200C or pre-heat a large pan on the stove.
Step 2 (1 min) Toss all ingredients (except chipotles in adobo) together in a large bowl.
Step 3 (25min) Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast at 400F/200C until golden brown and crisp or cook mushrooms in pan until golden and crisp, about 20–25 minutes
Step 4 (2min) Puree the can of chipotle in adobo - an immersion blender is best.
Step 5 (3min) When the mushrooms are cooked, put them back into the large mixing bowl. Mix in the pureed chipotles in adobo thoroughly. Keep warm using a chaffing dish, slow cooker, or pot on the stovetop warmer until ready to eat.
To Serve Serve in fresh, high quality corn or flour tortillas that have been warmed on a flat top them allowed to steam for a few minutes in a tortilla warmer. These mushrooms are so rich in flavor that you don't really need anything else, but a sprinkling of queso fresco + pickled red onions + chopped cilantro adds some nice textural variety.
More About This Recipe
These tacos are rad. They are as good or better than any meat-based option. I hesitate to call these out as a "vegan option" because thats really a disservice to how damn good these tacos are. Beware, they are quite spicy. You can omit the chipotles if you must but I really recommend you power through the spice since the flavor the chipotle bring is hard to substitute.
These mushrooms work especially well as an enchilada stuffing or as a chile relleno stuffing (along with a whole bunch of cheese!). You can cook up a huge batch and even freeze it. Mushrooms are so tough and hold up quite well to repeated cooking, cooling, freezing, whatever.