Tuesday, January 27, 2015

Hoff's Mushroom Tacos

Hoff's Mushroom Tacos
Yields: 6 small tacos
meat-free, dairy-free, egg-free, oil-free

  • 6 Corn Tortillas
  • 2 cartons Mushrooms (rough chopped)
  • 1 cup shredded Cabbage or shredded Lettuce
  • 1 Avocado (chopped)
  • 1 Lime
  • 1-2 tbsp. Vegan Worcestershire Sauce
  • 1 tsp. Smoked Paprika
  • 1 tsp. Sugar
  • 1 tsp. Cumin
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Sea Salt 

  1. In a small bowl, combine Paprika, Sugar, Cumin, Onion & Garlic Powder and set aside
  2. In a medium bowl toss Mushrooms with Worcestershire Sauce to coat
  3. Add seasoning mix and toss to coat
  4. In a non-stick skillet over medium-high heat, cook the mushrooms long enough to make soft and tender in the inside and lightly seared on the outside (remove before they release their juices, if the juices do release, pool to one side and carefully remove with a paper towel)
  5. Remove from heat and set aside
  6. Heat Tortillas directly on the burner, using metal tongs to flip until soft and pliable, wrap in a kitchen towel to keep warm
  7. Assemble Tacos by scooping in Mushrooms, layering with shredded Cabbage/Lettuce and topping with Avocado chunks and a squeeze of fresh Lime Juice

Hoff Thoughts: Any type of Mushrooms will work with this recipe - go for your favorite!  Make sure the Mushrooms are dry before assembling your taco; otherwise kiss your shell goodbye!

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