Mediterranean Crimini Mushroom Tacos with Tahini Sauce

Recipe courtesy of Dana from Art of Nutrition and Recipe Redux


The tahini sauce is a perfect complement to lend creamy deliciousness to these satisfying, umami rich mushroom tacos.

Yield: 4 tacos


For mushroom blend:
1, 10 oz. package Crimini mushrooms
2 cloves garlic, minced or pressed using a garlic press
1 1/2 Tbsp. olive oil
1 tsp ground turmeric
1 tsp dried basil
1/2 tsp cumin
1/2 tsp cracked black pepper
1/4 tsp salt

For tacos:
Sauteed mushroom blend (ingredients above)
1 plum tomato, diced
1/2 cucumber, diced
1/3 cup tahini (sesame paste)
2 Tbsp. lemon juice
1 clove minced garlic
4 corn tacos


For mushroom blend: Wash mushrooms well and dice using a chef’s knife.
Heat 2 cloves minced garlic in 1 1/2 Tbsp. olive oil for one minute. Add mushrooms and saute until mushrooms are translucent, about 5 minutes. Add turmeric, basil, cumin, pepper and salt to mushrooms and saute an additional 1-2 minutes.

For tacos: Mix 1 clove minced garlic with lemon juice and tahini to form the tahini sauce. Heat corn tortillas in microwave for 15-20 seconds, until soft and pliable. Place 1/4 of the mushroom blend on each tortilla. Top with tomatoes, cucumbers and 1/4 of tahini sauce mixture.


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