Recipe: Mushroom Tacos – 2 ways (or more!)

May 29, 2018

Photograph by Bill Miles

Mushrooms have a rich, meaty texture and take on abundant flavors of the toppings you choose — perfect for tacos

One fun thing about tacos are the endless combinations of flavors and textures. Roasted or stewed vegetables topped with crisp fresh greens, spicy salsas or pungent fermented slaws along with an adventurous spirit can lead to some really delicious meals. Somehow they always feel like a party — what are you serving up in your life?

By Chef Christine Moss, Chef, The Garden Café Woodstock



 Stewed Shiitake (recipe below)

 Roasted Oyster Mushrooms (recipe below)

  • Cilantro salsa verde (recipe below)
  • Fresh Water Cress washed well and ends trimmed
  • Cherry tomatoes cut in half
  • Lime Wedges for serving
 Additional topping ideas:
  • Fresh avocado slices
  • Fresh Cilantro
  • Micro Greens
  • Thinly sliced red onion
Corn tortillas:

Warm on a cast iron pan to make them soft and pliable


Shiitake mushrooms; photograph by Christine Moss

Stewed Shiitake Mushrooms

Makes about 4-6 tacos

  • 1 pound Shiitake mushrooms
  • 1 medium white onion cut into strips
  • 1 red bell pepper cut into strips
  • 3-4 cloves of garlic, smashed
  • 1 15oz. can crushed tomatoes
  • black pepper, salt to taste
  • 1 tsp cumin
  • 1 tsp thyme, dried (or 1 sprig fresh and chopped)
  • 1 tsp oregano, dried (or 1 sprig whole thrown in)
  • 3-4 Tbsp olive oil
  • 1 Tbsp maple syrup or natural sweetener of your choice
  1. Into a skillet heat up olive oil and add shiitakes first. Cook for 3-4 minutes.
  2. Then add salt, pepper, and spices and stir.
  3. Add garlic, onions and peppers, stir and saute for another 3-4 minutes until starting to soften.
  4. Add crushed tomatoes, rinse out the can with a little water (no more than 1/2 can full) and add water to the pan.
  5. Simmer for about 15 minutes on low heat. Add a little water if starting to dry out.
  6. Taste and then add maple syrup to balance acid.


Oyster mushroom;, photograph by Christine Moss 

Roasted Oyster Mushrooms

Oyster mushrooms can be found at specialty grocers, farmers markets or for the adventurous you can grow them right in your kitchen with a kit. Two great friends of ours provide grow kits with easy to follow instructions: 

  • 1 pound Oyster mushrooms
  • 3-4 Tbsp olive oil
  • 1 Tbsp garlic powder
  • 1 Tbsp cumin
  • 1 tsp red chili flakes
  • 1 tsp paprika
  • 1 tsp thyme, dried (or 1 sprig fresh and chopped)
  • Salt and Black pepper to taste 
  1. Cut oyster mushrooms away from the ‘root’ of where they are connected to the growing medium (normally organic grain).
  2. Separate the mushrooms and rip into strips. Leave smaller ones whole.
  3. Lightly and gently massage with olive oil and all of the spices.
  4. Spread out onto a baking sheet and roast at 375 F for 10 minutes. Check, move them around the pan with a spatula and return to the oven for another 5-6 minutes (more or less depending upon your oven) 

You want them to be tender to bite and a little crispy on the edges.


Stewed shiitake mushrooms, roasted oyster mushrooms and cilantro salsa verde; photograph by Bill Miles

Cilantro Salsa Verde

  • 1 full bunch cilantro
  • 1 full bunch scallions
  • 1 clove garlic smashed and set aside for ten minutes (helps mellow out the bite)
  • 1/4 cup lemon juice
  • 1/2 tsp salt 

Put all ingredients into a food processer and pulse until broken down into a leafy pulp. Taste, add more salt if desired.

Build your taco by filling with the mushrooms and topping with combinations of your own desires. Eat and repeat.



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