Wild Mushroom Tacos
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Updated September 2024
These tacos hit all the marks for deliciousness and ease of preparation. If you’re not into mushrooms, you can use the same ingredients and technique to make steak tacos! Buy sirloin steak and cut it into ¼” dice; cook in a bit of oil before proceeding with the rest of the recipe in the same manner.
Find an assortment of mushrooms, we used king trumpet, oyster, shiitake, and café mushrooms. Cooking them separately ensures they get nicely browned and crispy when you add the rest of the vegetables, as well as giving them a lot of flavour. If you want to make these mushroom tacos vegan, top them with our Farm Boy™ Vegan Feta Cheese Alternative.
Ingredients
- 750 g assorted wild mushrooms torn or sliced
- 2 Tbsp Extra Virgin Olive Oil divided
- 1 Tbsp Farm Boy™ Taco Seasoning
- 1 cup Spanish onion diced
- 2-4 Tbsp jalapeño chili minced
- 2 cups roma tomato diced
- salt to taste
- 3 Tbsp cilantro chopped
- 12 Farm Boy™ Yellow Corn Tortillas
- 1/2 cup Farm Boy™ Barrel Aged Feta Cheese or Farm Boy™ Vegan Feta-Style Cheese Alternative crumbled
- Farm Boy™ Fresh Mild Salsa
- lime wedges for serving
Directions
- Heat a large frying pan over medium high heat.
- Add mushrooms to dry pan and cook until all the liquid evaporates and they start to brown, about 7-10 minutes.
- Add 2 Tbsp Farm Boy™ Extra Virgin Olive Oil and Farm Boy™ Taco Seasoning and continue to cook until mushrooms are a bit crispy, about 3-4 minutes longer.
- In a second large frying pan, heat remaining 1 Tbsp Farm Boy™ Extra virgin Olive Oil. Add onion and jalapeños and cook until translucent, about 3-5 minutes.
- Add tomatoes to onion and jalapeños and cook until they break down and become saucy, about 3-4 minutes.
- Add browned mushrooms to tomato mixture and stir to combine.
- Season to taste with salt and add cilantro.
- Warm up Farm Boy™ Yellow Corn Tortillas and mound mushrooms on them.
- Top with Farm Boy™ Vegan Feta Cheese Alternative and serve with Farm Boy™ Fresh Salsa and lime wedges.