top of page

Mushroom Tacos

Image-empty-state_edited_edited_edited.j

Ingredients

Serves 2

  • 6 portabello mushrooms (450g)

  • 1 medium onion

  • 3 garlic cloves

  • 2 tbsp chopped fresh tarragon

  • 1 tsp smoked paprika

  • salt and pepper

  • 2tsp truffle oil (optional)

Method

First things first you need to prep the ingredients as it's quite a quick cook. So start by slicing the mushrooms about 1cm thick as they will reduce in size as cooked. Then halve and slice the onion into about 1/2cm semi circles. Now finely chop the garlic and roughly chop the tarragon.


Then in your largest frying pan add 2 tablespoons of olive oil and bring to a low to medium heat. Throw in the mushrooms onion and garlic all together and stir occationally for 5 mins until they are almost cooked through but not quite. At this point add the smoked parika, tarragon and salt and pepper. Keep cooking for two more minutes until cooked through but the mushrooms still have some bite.


Lift out with a slotted spoon so as to not get too much of the liquid that will have leaked out as the mushrooms cooked.  Then serve with tacos a bit of salad and some crumbled feta cheese.

This vegetarian mushroom tacos recipe was made for a mexican food party I had. It was a couple of days before and I remembered that we had some vegetarians coming so wanted to make something that felt like a proper thought out dish.


The result was great, was enjoyed by veggie and meat monster alike and has become a go to quick, cheap dinner for me.


If you aren't a fan of tarragon as some don't like the slightly aniseed taste then swop for oregano as it also works really well. Also using truffle oil is optional as I know it can be expensive but I find that for the price so little is needed to really up the flavour of a dish that it's worth it.

bottom of page