Mexican · Dinner
Stewed Mushroom Tacos
Tacos de Hongos Guisados
Mexican tacos of mushrooms stewed with onion, garlic, epazote, and tomato until the juices reduce to a glossy sauce, folded into warm corn tortillas with avocado, queso fresco, and salsa verde.
$
8 minsPrep
17 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
385Calories
16gProtein
22gFat
38gCarbs
5gSugar
8gFiber
580mgSodium
12mgChol
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Instructions
1
Prep
Slice 440g mixed mushrooms 5mm thick. Finely slice 1 white onion, mince 6 garlic cloves, finely chop 2 serrano chiles and 2 medium tomatoes. Husk and rinse 6 tomatillos. Slice 120g avocado, crumble 60g queso fresco, chop 2 tbsp cilantro. Measure epazote, oregano, salt, pepper.
2
Char
Heat a dry skillet over medium-high heat 1 minute. Add tomatillos and 1 serrano chile, turn often 5–6 minutes until blackened in patches and tomatillos collapse. Blend with cilantro and 0.5 tsp salt until coarsely textured. Set salsa verde aside.
3
Sear
Heat 4 tbsp oil in a large heavy skillet over medium-high heat 1 minute. Add sliced mushrooms in a single layer, cook 4–5 minutes without stirring until golden underneath and moisture evaporates. Toss, cook 3–4 minutes longer stirring occasionally until evenly browned and reduced.
4
Saute
Add sliced onion, minced garlic, and chopped serrano to the mushrooms. Cook over medium-high heat 3–4 minutes stirring until onion softens and turns translucent. Add tomato, epazote, oregano, 1 tsp salt, pepper.
5
Reduce
Lower heat to medium, cook 5–6 minutes stirring often until tomato collapses and juices reduce to a glossy sauce clinging to mushrooms. While the stew reduces, char 4 corn tortillas directly over gas or in a dry skillet 20 seconds per side over medium-high heat until dark spots appear and they become pliable.
6
Plate
Divide mushroom stew between warm tortillas. Top with sliced avocado, crumbled queso fresco, cilantro, and a spoonful of salsa verde. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) mixed mushrooms
- 4 tbsp neutral oil
- 1 white onion
- 6 garlic cloves
- 2 serrano chiles
- 2 medium tomatoes
- 2 tbsp dried epazote
- 1 tsp dried oregano
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 6 tomatillos
- 2 tbsp fresh cilantro
- 4 corn tortillas
- 120g (4.2 oz) avocado
- 60g (2.1 oz) queso fresco
- 1 lime