Portobello Mushroom Tacos
- Women`s Corner
- December 29, 2020
Make these portobello mushroom tacos for an easy, flavorful dinner! Creamy vegan jalapeño sauce spices up the tangy, meaty mushroom filling. You'll love the tangy, spicy jalapeño sauce on these mushroom tacos! If you have any leftover, use it as a salad dressing or slather it on a sandwich.
Ingredients :
Jalapeño Sauce :
- ½, 1 or 2 jalapeños (depending on your spice preference)
- 1 cup cashews, soaked for at least 3 hours, then drained
- 1 cup water
- 1 tablespoon rice vinegar (or white wine vinegar)
- 1 tablespoon minced shallot
- ½ teaspoon garlic powder (or 1 clove of garlic)
- ½ cup chopped and peeled cucumber
- Squeeze of lemon
- Sea salt and freshly ground black pepper
- ¼ cup chopped chives
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Tacos :
- 2 portobello mushroom caps, stems removed
- Splash of olive oil
- Splash of soy sauce
- Splash of balsamic vinegar
- 1 large avocado, sliced
- 1 cup shredded red cabbage
- Handful of cilantro
- 1 jalapeño, thinly sliced, optional
- 6 tortillas, flour or corn, warmed or grilled
Method : Roast the jalapeños. you'll do that over a gas range , during a dry forged iron pan, or under your oven broiler. Roast until the skin on the surface is black and blistering. Remove from the warmth , place during a bowl and canopy with a kitchen towel or wrapping for 10 minutes. Once they're cool to the touch, peel off the skins (you can use your hands or a knife - it should come off fairly easily). Remove the stem and seeds of your jalapeños and place them during a blender with the cashews, water, vinegar, shallot, garlic, cucumber, lemon, salt and pepper. Blend until smooth and creamy, adding more water if necessary to urge your blender moving. Taste and adjust seasonings, adding more salt, pepper or lemon to your liking. Stir within the chopped chives. Chill until able to use.
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Slice the portabello mushrooms. Place them on a plate and drizzle them with vegetable oil , soy sauce, balsamic and freshly ground black pepper. Use your hands to coat the mushrooms on all sides. Heat a grill or grill pan to medium-high heat. Grill the mushroom slices on each side until char marks form, about 3-4 minutes per side. Assemble tacos with mushrooms, avocado, cabbage, cilantro, sliced jalapeños, if using. Serve with jalapeño sauce.
