Stewed Mushroom Tacos — Tacos de Hongos Guisados
Mexican tacos of mushrooms stewed with onion, garlic, epazote, and tomato until the juices reduce to a glossy sauce, folded into warm corn tortillas with avocado, queso fresco, and salsa verde.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 440g mixed mushrooms 5mm thick. Finely slice 1 white onion, mince 6 garlic cloves, finely chop 2 serrano chiles and 2 medium tomatoes. Husk and rinse 6 tomatillos. Slice 120g avocado, crumble 60g queso fresco, chop 2 tbsp cilantro. Measure epazote, oregano, salt, pepper.
Char
Heat a dry skillet over medium-high heat 1 minute. Add tomatillos and both serrano chiles, turn often 5-6 minutes until blackened in patches and tomatillos collapse. Blend with cilantro and 0.25 tsp salt until coarsely textured. Set salsa verde aside.
Sear
Heat 4 tbsp oil in a large heavy skillet over medium-high heat 1 minute. Add sliced mushrooms in a single layer, cook 4 minutes without stirring until golden underneath and moisture evaporates. Toss, cook 3-4 minutes longer stirring occasionally until evenly browned and reduced.
Saute
Add sliced onion, minced garlic, and chopped serrano to the mushrooms. Cook over medium-high heat 3 minutes stirring until onion softens and turns translucent. Add tomatoes, epazote, oregano, 0.75 tsp salt, pepper.
Reduce
Lower heat to medium, cook 5-6 minutes stirring often until tomatoes collapse and juices reduce to a glossy sauce clinging to mushrooms. While the stew reduces, char 4 corn tortillas directly over gas or in a dry skillet 20 seconds per side over medium-high heat until dark spots appear and they become pliable.
Plate
Divide mushroom stew between warm tortillas. Top with sliced avocado, crumbled queso fresco, cilantro, and a spoonful of salsa verde. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.