Tacos de Hongos

Recipe courtesy of the Mushroom Council and Chef José Andrés, Oyamel, Washington D.C.


Yields: 2 Tacos


Tacos de Hongos

2 corn tortillas
2 tablespoons guacamole
2 crimini mushrooms (stemmed and cut into ¼)
4 oyster mushrooms (stemmed and cut into equal size as the crimini mushrooms)
1 shallot, medium sized, sliced into thin rounds
¼ poblano pepper, roasted and peeled
1 teaspoon tequila blanco

1 avocado
1 tablespoon red onion, diced small
1 tablespoon cilantro, chopped
¼ teaspoon kosher salt
½ tablespoon serrano pepper, minced
1 tablespoon lime juice


In a hot pan add 2 tablespoons olive oil and the stemmed/cut mushrooms and sauté mushrooms for about five minutes or until soft and brown. Add the shallots and roasted pepper to the pan. Once the shallots become translucent add the tequila and remove from heat. Add kosher salt to taste. In a
separate pan lightly heat up the tortilla so that it is soft and pliable. When they are warm add equal parts of Guacamole to each tortilla. Then add the mushroom mixture and serve.

To make guacamole: In a bowl rub the salt, onion, and serrano pepper together until the onion starts to break and release some liquid from the contact with the salt. Then add the avocado and begin mashing it until it’s reached a creamy texture. Fold in the cilantro and lime juice. Taste the guacamole
for seasoning and add additional salt or lime juice as necessary.


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