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Mushroom Tacos

Mushroom Tacos are awesome. I love how mushrooms can take on so much flavour and can be such a great meatless option. The fresh salsa with these tacos is delicious and you’ll be eating any leftovers right out of the bowl. Remember, tacos are always the answer, it doesn’t matter what the question was.


Recipe by: Mark Calaminici | Food Loves Company

Serves 4 – makes about 14-16 small tacos


For the Salsa

1 fresh sweet corn, shucked and kernels removed

1 jalapeno, finely chopped or sliced

1 avocado, diced

½ red onion, finely chopped

Small bunch cilantro, finely chopped

150g Queso fresco, crumbled

Juice of one lime

1 tbsp extra virgin olive oil

Salt, to taste

Freshly cracked pepper, to taste

For the Crema

1 cup sour cream

2-3 tbsp sriracha

Taco “meat”

850g cremini and portobello mushrooms, chopped into small pieces

1 tsp chili powder

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp oregano

Salt, to taste

Freshly cracked pepper, to taste

1 tbsp butter, unsalted

1 tbsp extra virgin olive oil

14-16 corn or flour tortillas, warmed


1. In a large bowl, add the ingredients for the salsa, mix to incorporate everything. Cover with plastic wrap and place in the fridge.

2. In a small bowl, whisk together both ingredients for the crema. Cover with plastic wrap and place in fridge. You can also transfer crèma to a squeeze bottle.

3. Heat a large dry pan over high heat. Add mushrooms and let cook, undisturbed, to release moisture. After about 5 minutes give a stir and depending on how brown they are leave again for another 5 minutes, undisturbed. Once mushrooms have started to brown, this could take about 10 minutes, you can add the seasoning for the taco “meat” and mix to incorporate everything. The butter and oil will help release some of the mushrooms that may have stuck to the pan. With a wooden spoon you can scrape the bottom of the pan to release that extra flavour. Once mushrooms are cooked to your liking you can remove to a bowl and set aside.

4. Heat your tortillas, either in the oven, stovetop or pan. Double up on the corn tortillas as they can break easily. You can double up on the flour tortillas as well, if you like. Divide mushroom mixture among tortillas. Add a spoonful of salsa and a drizzle of crema. Enjoy!

Until next time, ciao!


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