Recipe by Margaret Gandara
Simple (modified to vegan) tacos made from mushroom, onions, garlic, and your choice of peppers. Piled onto corn or flour tortillas, as a taco, or rolled into a burrito, is how my niece (the Vegan) has been enjoying this dish. The butter was replaced with a vegan alternative, so that she could have her tacos along with the family (Omnivores). I had vegan rice and beans for her as well. May also be used as a side dish with tamales or enchiladas, and such. Found in the book "Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico" By Roberto Santibanez & JJ Goode.
- 1⁄4 generous cup olives or 1⁄4 vegetable oil
- 1 cup generous of diced white onion
- 3 fresh serrano peppers (including seeds) or 3 jalapeno chilies, finely chopped (including seeds)
- 1 1⁄4 lbs fresh mushrooms, stems trimmed cut into 1 inch pieces (cremini, oyster, shiitake, white, bella, etc. choose one, or blend)
- 3 medium garlic cloves, finely chopped
- 1 1⁄2 teaspoons kosher salt
- 2 tablespoons vegan butter substitute (or real unsalted butter, up to you)
- 1 tablespoon epazote leaves, finely chopped or 1⁄4 cup chopped cilantro
Directions See How It's Made
- Heat the oil in a large heavy pan over high heat. When it shimmers, add the onions, chilies, and garlic. Cook, stirring frequently, until the onions are translucent, about 2 minutes.
- Add the mushroom, toss very well to coat in the oil, and cook, stirring occasionally, until the mushrooms are cooked through and lightly browned, 12 to 15 minutes. Add the salt and cook for 2 more minutes, then stir in the butter and epazote until the butter has melted. Season to taste with additional salt.
- Serve with warmed tortillas, if being used. Add a complimentary, favorite topping, or serve as a side dish.
- If non-vegan, you may use crumbled Queso Fresco, or any complimentary cheese,or cream, as a garnish/topping.
- Garnishes to try: Pickled jalapeno chilies, salsas, avocados, etc.