Mushroom Tacos

Ingredients

• 4 large portobello mushroom caps (or 16 ounces cremini or mixed mushrooms of choice)
• 1 ½ tablespoons extra virgin olive oil (divided)
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon ground black pepper
• ¼ teaspoon chipotle chile powder (optional)
• Corn or flour tortillas
• Guacamole or sliced avocado
• Pickled Onions
• Feta or queso fresco cheese
• Thinly sliced radishes
• Chopped fresh cilantro

Steps

1. 1

   If using portobello mushrooms, use a small spoon to scrape out and discard the gills. Cut into thin strips. If using other mushrooms, roughly chop or slice them. Place in a large bowl.

2. 2

   In a small bowl, stir together 1 tablespoon of the oil, soy sauce, garlic, chili powder, cumin, black pepper, and chipotle pepper. Pour over the mushrooms. With your hands, toss to coat the mushrooms as evenly as you can. They will seem quite dry.

3. 3

   Heat the remaining ½ tablespoon oil in a large skillet over medium-high heat. Once it’s hot and shimmering, add the mushrooms and spread them into a single layer. Saute, stirring occasionally, until the mushrooms are softened and brown and crisping in a few places, about 10 minutes.

4. 4

   Warm the tortillas in a dry skillet, your oven, or in the microwave. Fill with the mushrooms and add your favorite toppings to assemble the tacos. Enjoy immediately.