MUSHROOM RECIPES FOR EVERY MEAL OF THE DAY
MUSHROOM RECIPES FOR EVERY MEAL OF THE DAY
These Vegan Asada Mushroom Tacos are over-the-top delicious. Fresh Highline Mini Bella Mushrooms marinaded in fresh orange and lime juice are fried to the perfect crispy texture and topped with guacamole, cilantro, and red onions. Recipe from Plant-based wellness coach Miriam Hahn at @youcare.selfcare
In a large bowl, mix the olive oil, soy sauce, juice of 2 oranges, juice of 2 limes, minced garlic, chipotle chili, cumin, Mexican oregano, and smoked paprika. Set aside in the fridge for 2 hours.
Drain the mushrooms, reserving the marinade.
Add oil to a large pan on medium-high heat. Cook the mushrooms for 10 minutes, stirring once halfway.
Add 1/2 cup of the reserved marinade and cook for another 5 minutes until the liquid has evaporated. Then add the remaining marinade and cook for about 5 more minutes until the mushrooms have caramelized.
While the mushrooms are cooking, combine the mashed avocado, red onion, jalapeno, juice of one line, garlic and salt and pepper.
Warm the tortillas, spread guacamole, and layer in the asada mushrooms, cilantro, lime juice, and red onion.
In a large bowl, mix the olive oil, soy sauce, juice of 2 oranges, juice of 2 limes, minced garlic, chipotle chili, cumin, Mexican oregano, and smoked paprika. Set aside in the fridge for 2 hours.
Drain the mushrooms, reserving the marinade.
Add oil to a large pan on medium-high heat. Cook the mushrooms for 10 minutes, stirring once halfway.
Add 1/2 cup of the reserved marinade and cook for another 5 minutes until the liquid has evaporated. Then add the remaining marinade and cook for about 5 more minutes until the mushrooms have caramelized.
While the mushrooms are cooking, combine the mashed avocado, red onion, jalapeno, juice of one line, garlic and salt and pepper.
Warm the tortillas, spread guacamole, and layer in the asada mushrooms, cilantro, lime juice, and red onion.
