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Mushroom Taco Recipe

Name: Taconetas Mushroom Taco Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces small flour or corn tortillas; 500 g mixed mushrooms (shiitake, oyster, cremini), trimmed and torn into bite-size pieces; 1 cups all-purpose flour (for tempura batter); 1 cups cold sparkling water or very cold water; 1 tbs cornstarch (for dredge); 0.5 tsp baking powder; 1 tsp sea salt; 0.5 tsp black pepper; 750 ml neutral oil for frying (vegetable, canola, or sunflower); 400 g canned black beans, rinsed and drained; 2 tbs lime juice; 1 clove garlic clove, minced; 0.5 tsp ground cumin; 2 tbs olive oil; 30 ml water (to adjust consistency); 0.75 tsp salt; 2 cups ripe roma or plum tomatoes, seeded and diced; 0.5 cups red bell pepper, finely diced; 0.25 cups red onion, very finely diced; 0.25 cups fresh cilantro, chopped; 1 piece jalapeño, seeded and finely minced (optional); 1 tbs rice vinegar; 1 tbs lime juice; 1 tsp olive oil; 0.75 tsp salt; 0.25 tsp black pepper; 100 g curly kale leaves, tough stems removed, torn into bite-size pieces; 1 tbs olive oil; 0.5 tsp salt; 4 tbs vegan mayonnaise or cashew crema (optional, for drizzle)

Inspired by Taconeta

Time50m

Serves4

(Vegan) Tempura fried mushroom, black bean puree, salsa goku, crispy kale.

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Ingredients

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Taco components

8 pieces small flour or corn tortillas

1 1/8 lb (500 g) mixed mushrooms (shiitake, oyster, cremini), trimmed and torn into bite-size pieces

1 cups all-purpose flour (for tempura batter)

1 cups cold sparkling water or very cold water

1 tbs cornstarch (for dredge)

1/2 tsp Baking powder

1 tsp sea salt

1/2 tsp black pepper

3.17 cup (750 ml) neutral oil for frying (vegetable, canola, or sunflower)

Black bean purée

14 1/8 oz (400 g) canned black beans, rinsed and drained

2 tbs ReaLime juice

1 clove garlic clove, minced

1/2 tsp Ground cumin

2 tbs olive oil

2.03 tbsp (30 ml) water (to adjust consistency)

3/4 tsp Celtic sea salt

Salsa Goku (bright tomato-pepper salsa)

2 cups ripe roma or plum tomatoes, seeded and diced

1/2 cups red bell pepper, finely diced

1/4 cups red onion, very finely diced

1/4 cups Fresh cilantro, chopped

1 piece jalapeño, seeded and finely minced (optional)

1 tbs Rice vinegar

1 tbs ReaLime juice

1 tsp olive oil

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Crispy kale & finishing

3 1/2 oz (100 g) curly kale leaves, tough stems removed, torn into bite-size pieces

1 tbs olive oil

1/2 tsp Celtic sea salt

4 tbs vegan mayonnaise or cashew crema (optional, for drizzle)

4 pieces lime wedges for serving

Method

Taco components

Prepare tortillas

Warm tortillas: stack and wrap in a clean kitchen towel, then heat in a dry skillet over medium for 30–60 seconds per side or microwave wrapped towel 30–45 seconds. Keep warm.

Prep mushrooms

Tear trimmed mushrooms into bite-size pieces. Pat lightly with paper towel to remove excess moisture. Toss the mushroom pieces with 1 tbs corn starch and a pinch of salt to help the batter adhere.

Make tempura batter

In a bowl, combine 1 cup all-purpose flour, 1/2 tsp baking powder, 1 tsp sea salt, and 1/2 tsp black pepper. Add 1 cup very cold sparkling water and stir gently just until combined — lumps are fine. Keep batter chilled (set bowl over ice if possible) and do not overmix; a slightly lumpy batter gives a crisp result.

Fry mushrooms

Heat neutral oil in a deep pan or pot to 180°C (350°F). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately. Working in small batches (to avoid crowding), dip coated mushroom pieces into the tempura batter, let excess drip off, then carefully lower into hot oil. Fry 2–3 minutes per batch until pale golden and crisp. Remove with a slotted spoon to a paper towel-lined tray and season immediately with a pinch of salt. Keep warm in a low oven (90–100°C / 200–210°F) while frying remaining mushrooms.

Black bean purée

Combine rinsed black beans, 2 tbs lime juice, 1 minced garlic clove, 1/2 tsp ground cumin, 2 tbs olive oil and 3/4 tsp salt in a food processor or blender. Pulse until mostly smooth, scraping down the sides as needed. Add 1–3 tbs (15–45 ml) water to reach a spreadable consistency. Taste and adjust salt or lime. Transfer to a bowl and keep at room temperature or warm gently for serving.

Salsa Goku (bright tomato-pepper salsa)

In a medium bowl combine diced tomatoes, red bell pepper, red onion, chopped cilantro, minced jalapeño (if using), 1 tbs rice vinegar, 1 tbs lime juice, 1 tsp olive oil, 3/4 tsp salt and 1/4 tsp black pepper. Stir to combine and let sit 10–15 minutes so flavors meld. Taste and adjust acidity or salt.

Crispy kale & finishing

Preheat oven to 175°C (350°F). Toss torn kale with 1 tbs olive oil and 1/2 tsp salt. Spread in a single layer on a baking sheet and bake 10–12 minutes, turning once, until crisp but not burnt. Alternatively, pan-fry in a skillet over medium-high heat in small batches until crisp. Drain on paper towels.

Assemble tacos: spread about 1–2 tbs black bean purée onto each warm tortilla. Place 3–4 tempura mushrooms on top, spoon 1–2 tbs salsa Goku over the mushrooms, add a small handful of crispy kale, and drizzle with vegan mayonnaise or cashew crema if using. Finish with a squeeze of lime wedge.

Serve immediately while mushrooms and kale are crisp. Provide extra black bean purée, salsa, and lime wedges on the side.