I believe the secret to a happy and healthy diet is changing your mindset from having to take something out and instead what can you add to the meal for additional nutrients. Vegetables are such a gift from the world but get so abused by American diet culture and processing companies. My goal in starting this new series of sharing my produce forward cooking recipes is to inspire you to give more vegetables and fruits the love they deserve and realize how much delicious potential they have! I've never really been the kind of cook that follows exact recipes, so these posts are designed to be more like guidelines but not exact measurements... follow your heart and customize to your liking!
I love mushrooms because they can get super tender and give off almost a meaty texture, but with incredible nutritional value. They are rich in essential nutrients like B vitamins and minerals like potassium.
For this recipe I used shiitake mushrooms that have a rich umami flavor that make these tacos satisfying yet also light and fresh.
Ingredients Used -
Shiitake Mushrooms - I made two trays worth of tacos that used about 12 ounces of mushrooms
Worcestershire Sauce - about 6 TBSP
Avocado Oil - about 6 TBSP for mushroom marinade than as needed
Paprika, Cumin, Salt, and Pepper - as needed depending on how strong of a flavor you want
Lemon Juice - about 4 TBSP
Parsley - I used 1 bundle
Radish - I pickled about 6 ounces and garnished as needed
(I pickled mine in a jar with water, white wine vinegar, sugar, and a dash of salt)
Purple Cabbage - 1 head
White Cheddar Cheese - about 4 ounces
Garlic - 1 clove
Any Tortillas - I made 14 small tacos
(I made mine from scratch, the recipe is down below!)
Method -
After chopping all of the mushrooms into bite size pieces place into a large bowl and pour in the marinade ingredients: avocado oil, Worcestershire sauce, lemon juice, paprika, cumin, salt, and pepper. Let them sit in the marinade for at least an hour but longer is better!
Next pour the mushrooms and all of the liquid into a baking sheet and roast in the oven for about 20 minutes, the more color you get on the mushrooms the better!
While the mushrooms are roasting, wash and mince the parsley. Mix in a smaller bowl with either avocado or olive oil, minced garlic, and salt. Set aside to use as a garnish.
Chiffonade the purple cabbage which is a slicing method to cutting long and skinny pieces.
Once the mushrooms are done, pour them into a separate bowl to construct the tacos in the baking sheet the mushrooms were roasted in.
First place the tortillas tightly packed in together so they hold their shape. Next pour in the mushrooms and as much of the leftover marinade liquid you would like. Layer on some white cheddar cheese, purple cabbage, and top with the parsley relish.
Place the built tacos into the oven for about 5-7 minutes so the cheese can melt, and the tortillas get warm.
On a serving dish, make a bottom layer of any leftover purple cabbage (I love a colorful presentation) and place the warm tacos right on top. My last touch was the pickled radishes right on top for a bright color pop and an extra refreshing touch!
Homemade Flour Tortilla Recipe
(From Joanna Gaines)
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking powder
⅓ cup shortening (I used avocado oil instead)
1 cup hot water
Mushrooms are going to become your new best friend!
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